Method for preparing roast beef through novel steaming and roasting combined technology

Abstract

The invention relates to a method for preparing roast beef by a novel steaming and baking combined process, which adopts a novel baking process combining steaming and baking and remarkably improves the eating quality of a roast beef product. Compared with a traditional process of pure baking, first baking and then steaming and first steaming and then baking, the method has the advantages that the moisture content and the yield of the roasted beef product are effectively improved, meanwhile, the texture, tenderness, color and sensory quality of the product are remarkably improved, and the flavor and the eating quality of the product are enhanced. The roast beef prepared by the invention has the characteristic advantages of unique flavor, uniform color, low hardness, excellent eating quality and the like, fills the blank of the demand of the market on high-quality roast beef products, and meets the urgent pursuit of consumers on high-quality beef products; and technical support and reference are provided for industrial production of roast beef products and development of new products.

Description

Technical Field

[0001] The invention relates to a method for preparing low-hardness roasted meat, in particular to a method for preparing roasted beef by a new process combining steaming and roasting. Background Art

[0002] Barbecue products are popular among consumers for their unique flavor and taste. As an important source of high-quality protein, beef is rich in nutrients and is of great significance to human health. It is not only rich in high-quality protein, but also contains all the essential amino acids required by the human body, and has a low fat content. In addition, beef also contains minerals and vitamins such as iron, zinc, and vitamin B6, which play an important role in bone development, muscle function, immune system, and metabolism. Therefore, the nutritional value and edible quality of beef products have become important factors in consumer choice. However, during the processing process, a series of changes will occur inside the beef muscle tissue, resulting in a decline in its quality, such as poor tenderness, reduced yield, and reduced juiciness, thereby affecting its nutritional value and edible value. In addition, the baking process of barbecue is relatively simple, and the quality is unstable during the processing, which further limits its new product development. Therefore, optimizing the processing technology and baking technology is of great significance to improving the quality and nutritional value of beef products and the development of new products. Summary of the invention

[0003] In order to solve the above technical problems, the present invention provides an innovative method for preparing low-hardness roast beef, which effectively improves the quality of beef products by adopting a new process combining steaming and roasting, and specifically comprises the following steps:

[0004] (1) Beef pretreatment:

[0005] Select fresh beef tenderloin, cut it into pieces, trim it, remove excess fat and connective tissue on the surface, wash and drain it, and set aside;

[0006] (2) Preparation of pickling liquid:

[0007] According to the percentage of ingredients used in the water weight of the pickling liquid, 4.2% salt, 2.2% cooking oil, 2.0% cooking wine, 1.2% monosodium glutamate, 2.0% white sugar, 0.9% soy sauce, 2.2% thirteen spices, and 0.3% composite phosphate are added to water and boiled at 100°C for 60 minutes to prepare the pickling liquid;

[0008] (3) Ultrasonic assisted pickling:

[0009] The pickling liquid was injected into the meat with a syringe at a volume of 40% (g / mL) of the meat weight, and then the pickling was assisted by ultrasound;

[0010] (4) Baking:

[0011] Put the marinated beef cubes into the combi oven and bake;

[0012] (5) Cooling:

[0013] The roasted beef is cooled naturally at room temperature;

[0014] (6) Packaging:

[0015] After the roast beef is cooled, it is packaged using vacuum packaging technology to obtain the finished product.

[0016] Furthermore, in step (1), the size of the meat pieces is 5.5cm-6.5cm×5cm×5cm.

[0017] Furthermore, the parameters of the ultrasonic-assisted pickling in step (3) are set to a power of 300 W, a working cycle of 20 min of ultrasound and 10 min of rest, and a total pickling time of 2.0 h.

[0018] Furthermore, in step (4), the multi-purpose steam oven is set to steaming and baking mode, the time is 45-55 minutes, and the temperature is 190-210°C.

[0019] Furthermore, in step (6), the parameters of the vacuum packaging machine are set as vacuum degree 0.06 MPa, vacuum time 10 s, heating time 3.0 s, and sealing delay 2.5 s.

[0020] Beneficial effects of the present invention:

[0021] The present invention innovatively adopts a new processing technology of steaming and baking, which significantly improves the texture, tenderness and color of roast beef compared with traditional methods such as pure baking, baking first and then steaming, and steaming first and then baking. The roast beef product prepared by the present invention has the advantages of unique flavor, uniform color, low hardness, good taste, etc., which not only fills the market demand gap for high-quality roast beef products, but also meets consumers' demand for high-quality meat products. In addition, the method provides theoretical support and reference for the development and industrial application of new roast beef products. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a schematic diagram comparing the yield of roast beef roasted by the steaming and roasting combined method of the present invention with that of control group 1 (pure roasting), control group 2 (roasting first and then steaming) and control group 3 (steaming first and then roasting);

[0023] Figure 2 It is a schematic diagram comparing the moisture content of roast beef roasted by steaming and roasting combined with control group one, control group two and control group three of the present invention;

[0024] Figure 3This is a schematic diagram comparing the sensory scores of the roast beef roasted by the steaming and roasting combined method of the present invention and the control group one, the control group two and the control group three. DETAILED DESCRIPTION

[0025] The beef tenderloin used in the embodiments of the present invention and the control group was purchased from Jilin Changchun Haoyue Muslim Meat Co., Ltd. and met the national food hygiene and safety standards; the composite phosphate used was a commercially available finished product.

[0026] Embodiment 1:

[0027] This embodiment provides a method for preparing roast beef by steaming and roasting, and the specific steps are as follows:

[0028] (1) Beef pretreatment:

[0029] Select fresh beef tenderloin, cut into pieces of 5.5cm×5.0cm×5.0cm, remove excess fat and connective tissue on the surface, wash and drain, and set aside;

[0030] (2) Preparation of pickling liquid:

[0031] According to the percentage of ingredients used in the water weight of the pickling liquid, 4.2% salt, 2.2% cooking oil, 2.0% cooking wine, 1.2% monosodium glutamate, 2.0% white sugar, 0.9% soy sauce, 2.2% thirteen spices, and 0.3% composite phosphate are added to water and boiled at 100°C for 60 minutes to prepare the pickling liquid;

[0032] (3) Ultrasonic assisted pickling:

[0033] The pickling liquid was injected into the meat block by a syringe, and the injection volume was 40% (g / mL) of the meat weight. Then the ultrasonic-assisted pickling parameters were 300W power, a working cycle of 20 minutes of ultrasound and 10 minutes of rest, and the meat block was ultrasonically pickled for 2.0 hours.

[0034] (4) Baking:

[0035] Put the marinated beef cubes into a multipurpose steam oven and bake them in a steam-bake combination mode, with the time set to 45 minutes and the temperature set to 190°C;

[0036] (5) Cooling:

[0037] The roasted beef is cooled naturally at room temperature;

[0038] (6) Packaging:

[0039] After the roast beef is cooled, it is packaged using vacuum packaging technology. The vacuum degree of the vacuum packaging machine is 0.06MPa, the vacuum time is 10s, the heating time is 3.0s, and the sealing delay is 2.5s.

[0040] Embodiment 2:

[0041] This embodiment provides a method for preparing roast beef by steaming and roasting, and the specific steps are as follows:

[0042] (1) Beef pretreatment:

[0043] Select fresh beef tenderloin, cut into pieces of 6.0cm×5.0cm×5.0cm, remove excess fat and connective tissue on the surface, wash and drain, and set aside;

[0044] (2) Preparation of pickling liquid:

[0045] According to the percentage of ingredients used in the water weight of the pickling liquid, 4.2% salt, 2.2% cooking oil, 2.0% cooking wine, 1.2% monosodium glutamate, 2.0% white sugar, 0.9% soy sauce, 2.2% thirteen spices, and 0.3% composite phosphate are added to water and boiled at 100°C for 60 minutes to prepare the pickling liquid;

[0046] (3) Ultrasonic assisted pickling:

[0047] The pickling liquid was injected into the meat block by a syringe, and the injection volume was 40% (g / mL) of the meat weight. Then the ultrasonic-assisted pickling parameters were 300W power, a working cycle of 20 minutes of ultrasound and 10 minutes of rest, and the meat block was ultrasonically pickled for 2.0 hours.

[0048] (4) Baking:

[0049] Put the marinated beef cubes into a multipurpose steam oven and bake them in a steam-bake combination mode, with the time set to 45 minutes and the temperature set to 200°C;

[0050] (5) Cooling:

[0051] The roasted beef is cooled naturally at room temperature;

[0052] (6) Packaging:

[0053] After the roast beef is cooled, it is packaged using vacuum packaging technology. The vacuum degree of the vacuum packaging machine is 0.06MPa, the vacuum time is 10s, the heating time is 3.0s, and the sealing delay is 2.5s.

[0054] Embodiment three:

[0055] This embodiment provides a method for preparing roast beef by a new process of steaming and baking, and the specific steps are as follows:

[0056] (1) Beef pretreatment:

[0057] Select fresh beef tenderloin, cut into pieces of 6.5cm×5.0cm×5.0cm, remove excess fat and connective tissue on the surface, wash and drain, and set aside;

[0058] (2) Preparation of pickling liquid:

[0059] According to the percentage of ingredients used in the water weight of the pickling liquid, 4.5% salt, 2.5% cooking oil, 2.5% cooking wine, 2.0% monosodium glutamate, 2.0% white sugar, 1.5% soy sauce, 2.5% thirteen spices, and 0.4% composite phosphate are added to water, and boiled at 100°C for 60 minutes to prepare the pickling liquid;

[0060] (3) Ultrasonic assisted pickling:

[0061] The pickling liquid was injected into the meat block by a syringe, and the injection volume was 40% (g / mL) of the meat weight. Then the ultrasonic-assisted pickling parameters were 300W power, a working cycle of 20 minutes of ultrasound and 10 minutes of rest, and the meat block was ultrasonically pickled for 2.0 hours.

[0062] (4) Baking:

[0063] Put the marinated beef cubes into a multipurpose steam oven and bake them in a steam-bake combination mode, with the time set to 55 minutes and the temperature set to 210°C;

[0064] (5) Cooling:

[0065] The roasted beef is cooled naturally at room temperature;

[0066] (6) Packaging:

[0067] After the roast beef is cooled, it is packaged using vacuum packaging technology. The vacuum degree of the vacuum packaging machine is 0.06MPa, the vacuum time is 10s, the heating time is 3.0s, and the sealing delay is 2.5s.

[0068] Embodiment 4:

[0069] This embodiment provides a method for preparing roast beef by a new process of steaming and baking, and the specific steps are as follows:

[0070] (1) Beef pretreatment:

[0071] Select fresh beef tenderloin, cut into pieces of 6.0cm×5.0cm×5.0cm, remove excess fat and connective tissue on the surface, wash and drain, and set aside;

[0072] (2) Preparation of pickling liquid:

[0073] According to the percentage of ingredients used in the water weight of the pickling liquid, 4.2% salt, 2.2% cooking oil, 2.0% cooking wine, 1.2% monosodium glutamate, 2.0% white sugar, 0.9% soy sauce, 2.2% thirteen spices, and 0.3% composite phosphate are added to water and boiled at 100°C for 60 minutes to prepare the pickling liquid;

[0074] (3) Ultrasonic assisted pickling:

[0075] The pickling liquid was injected into the meat block by a syringe, and the injection volume was 40% (g / mL) of the meat weight. Then the ultrasonic-assisted pickling parameters were 300W power, a working cycle of 20 minutes of ultrasound and 10 minutes of rest, and the meat block was ultrasonically pickled for 2.0 hours.

[0076] (4) Baking:

[0077] Put the marinated beef cubes into a multipurpose steam oven and bake them in a steam-bake combination mode, with the time set to 50 minutes and the temperature set to 200°C;

[0078] (5) Cooling:

[0079] The roasted beef is cooled naturally at room temperature;

[0080] (6) Packaging:

[0081] After the roast beef is cooled, it is packaged using vacuum packaging technology. The vacuum degree of the vacuum packaging machine is 0.06MPa, the vacuum time is 10s, the heating time is 3.0s, and the sealing delay is 2.5s.

[0082] Control group 1:

[0083] The method of roasting beef in pure roasting mode is as follows:

[0084] (1) Beef pretreatment:

[0085] Select fresh beef tenderloin, cut into pieces of 6.0cm×5.0cm×5.0cm, remove excess fat and connective tissue on the surface, wash and drain, and set aside;

[0086] (2) Preparation of pickling liquid:

[0087] According to the percentage of ingredients used in the water weight of the pickling liquid, 4.2% salt, 2.2% cooking oil, 2.0% cooking wine, 1.2% monosodium glutamate, 2.0% white sugar, 0.9% soy sauce, 2.2% thirteen spices, and 0.3% composite phosphate are added to water and boiled at 100°C for 60 minutes to prepare the pickling liquid;

[0088] (3)Standing and marinating:

[0089] The pickling liquid was injected into the meat block by a syringe, and the injection volume was 40% (g / mL) of the meat weight. Then the ultrasonic-assisted pickling parameters were 300W power, a working cycle of 20 minutes of ultrasound and 10 minutes of rest, and the meat block was ultrasonically pickled for 2.0 hours.

[0090] (4) Baking:

[0091] Put the marinated beef cubes into a multipurpose steam oven and bake them in a pure baking mode, with the time set to 50 minutes and the temperature set to 200°C;

[0092] (5) Cooling:

[0093] The roasted beef is cooled naturally at room temperature;

[0094] (6) Packaging:

[0095] After the roast beef is cooled, it is packaged using vacuum packaging technology. The vacuum degree of the vacuum packaging machine is 0.06MPa, the vacuum time is 10s, the heating time is 3.0s, and the sealing delay is 2.5s.

[0096] Control group 2:

[0097] Roast beef by roasting first and then steaming. The production method is as follows:

[0098] (1) Beef pretreatment:

[0099] Select fresh beef tenderloin, cut into pieces of 6.0cm×5.0cm×5.0cm, remove excess fat and connective tissue on the surface, wash and drain, and set aside;

[0100] (2) Preparation of pickling liquid:

[0101] According to the percentage of ingredients used in the water weight of the pickling liquid, 4.2% salt, 2.2% cooking oil, 2.0% cooking wine, 1.2% monosodium glutamate, 2.0% white sugar, 0.9% soy sauce, 2.2% thirteen spices, and 0.3% composite phosphate are added to water and boiled at 100°C for 60 minutes to prepare the pickling liquid;

[0102] (3) Ultrasonic assisted pickling:

[0103] The pickling liquid was injected into the meat block by a syringe, and the injection volume was 40% (g / mL) of the meat weight. Then the ultrasonic-assisted pickling parameters were 300W power, working cycle of 20min ultrasound and 10min rest, and the total pickling time was;

[0104] (4) Baking:

[0105] Put the marinated beef chunks into a multipurpose steam oven and bake them first and then steam them. The time is set to 50 minutes and the temperature is set to 200°C.

[0106] (5) Cooling:

[0107] The roasted beef is cooled naturally at room temperature;

[0108] (6) Packaging:

[0109] After the roast beef is cooled, it is packaged using vacuum packaging technology. The vacuum degree of the vacuum packaging machine is 0.06MPa, the vacuum time is 10s, the heating time is 3.0s, and the sealing delay is 2.5s.

[0110] Control group three:

[0111] Steam and then roast beef. The production method is as follows:

[0112] (1) Beef pretreatment:

[0113] Select fresh beef tenderloin, cut into pieces of 6.0cm×5.0cm×5.0cm, remove excess fat and connective tissue on the surface, wash and drain, and set aside;

[0114] (2) Preparation of pickling liquid:

[0115] According to the percentage of ingredients used in the water weight of the pickling liquid, 4.2% salt, 2.2% cooking oil, 2.0% cooking wine, 1.2% monosodium glutamate, 2.0% white sugar, 0.9% soy sauce, 2.2% thirteen spices, and 0.3% composite phosphate are added to water and boiled at 100°C for 60 minutes to prepare the pickling liquid;

[0116] (3) Ultrasonic assisted pickling:

[0117] The pickling liquid was injected into the meat block by a syringe, and the injection volume was 40% (g / mL) of the meat weight. Then the ultrasonic-assisted pickling parameters were 300W power, working cycle of 20min ultrasound and 10min rest, and the total pickling time was;

[0118] (4) Baking:

[0119] Put the marinated beef cubes into a multipurpose steam oven and bake them by steaming first and then baking. The time is set to 50 minutes and the temperature is set to 200℃.

[0120] (5) Cooling:

[0121] The roasted beef is cooled naturally at room temperature;

[0122] (6) Packaging:

[0123] After the roast beef is cooled, it is packaged using vacuum packaging technology. The vacuum degree of the vacuum packaging machine is 0.06MPa, the vacuum time is 10s, the heating time is 3.0s, and the sealing delay is 2.5s.

[0124] Analysis of experimental data and comparative experimental results:

[0125] The present invention selects key factors (baking time, baking temperature, and meat size) that significantly affect the quality of roast beef for experimental optimization research, and conducts comparative tests on the roast beef of Example 4 and control group 1 (pure roasting), control group 2 (baking first and then steaming), and control group 3 (steaming first and then roasting).

[0126] 1. Analysis of experimental results on roast beef roasting process optimization

[0127] 1.1 The orthogonal optimization factor level table of roast beef roasting process is shown in Table 1.

[0128] Table 1 Orthogonal test factor level table

[0129]

[0130] 1.2 The comprehensive score results of sensory evaluation of orthogonal optimization of roast beef process are shown in Table 2.

[0131] Table 2 Comprehensive scores of sensory evaluation

[0132]

[0133] 1.3 Analysis of orthogonal optimization results of roast beef roasting process

[0134] The results of orthogonal test of roasting process showed that the optimal process parameters for roasting beef were roasting temperature of 200℃, roasting time of 50min and meat size of 6.0cm×5.0cm×5.0cm.

[0135] 2. Comparative analysis of the quality of roast beef made by steaming and baking and other baking methods

[0136] 2.1 Comparative analysis of texture characteristics and shear force of roast beef prepared by different roasting methods

[0137] The texture characteristics and shear force data of the beef products baked by steaming and baking in Example 4 and the control group 1 (pure baking), the control group 2 (baking first and then steaming) and the control group 3 (steaming first and then baking) are shown in Table 3. As shown in Table 3, the beef baked by steaming and baking is significantly lower in hardness and chewiness than the control group 1, the control group 2 and the control group 3, and the elasticity is significantly higher than the control group 1, the control group 2 and the control group 3 (P<0.05), indicating that the beef baked by steaming and baking has a better taste; at the same time, the shear force of the beef baked by steaming and baking is significantly lower than that of the control group 1, the control group 2 and the control group 3 (P<0.05), further proving that its meat is more tender.

[0138] Table 3 Texture characteristics and shear force of roasted beef by steaming and baking combined with control group 1, control group 2 and control group 3

[0139]

[0140] Note: Different capital letters in the same column indicate significant differences (P<0.05).

[0141] 2.2 Comparative analysis of the yield of roast beef made by different roasting methods

[0142] Example 4 Comparison of the yield of beef roasted by steaming and roasting with control group 1 (pure roasting), control group 2 (roasting first and then steaming) and control group 3 (steaming first and then roasting) Figure 1 As shown, from Figure 1 It can be seen that the yield rate of beef roasted by the combined steaming and baking method was significantly higher than that of control group one, control group two and control group three (P<0.05), indicating that the parallel steaming and baking method performed better in reducing losses.

[0143] 2.3 Comparative analysis of moisture content of roast beef prepared by different roasting methods

[0144] Example 4 Comparison of moisture content of beef products baked by steaming and baking and control group 1 (pure baking), control group 2 (baking first and then steaming) and control group 3 (steaming first and then baking) Figure 2 As shown. Figure 2 It can be seen that at the same time, the moisture content of beef products baked by steaming and baking was significantly higher than that of control group 1, control group 2 and control group 3 (P<0.05), indicating that it has stronger water holding capacity and more juicy meat. Therefore, beef baked by steaming and baking is superior to control group 1, control group 2 and control group 3 in terms of juiciness.

[0145] 2.4 Comparative analysis of the color of roast beef made by different roasting methods

[0146] The color comparison of beef roasted by steaming and roasting in Example 4 and control group 1 (pure roasting), control group 2 (roasting first and then steaming) and control group 3 (steaming first and then roasting) is shown in Table 4. * Value and a * The values ​​were significantly higher than those of control group 1, control group 2 and control group 3, while b * The value was significantly lower than that of control group one, control group two and control group three (P<0.05), indicating that the overall color performance of beef products baked by combined steaming and baking was better than that of control group one, control group two and control group three.

[0147] Table 4 Color of roasted beef products by steaming and roasting combined with control group 1, control group 2 and control group 3

[0148]

[0149] Note: Different capital letters in the same column indicate significant differences (P<0.05).

[0150] 2.5 Comparative analysis of sensory quality of roast beef prepared by different roasting methods

[0151] The sensory evaluation scoring standard is shown in Table 5. The sensory score comparison results of the beef product baked by steaming and baking in Example 4 of the present invention and the control group 1 (pure baking), the control group 2 (baking first and then steaming) and the control group 3 (steaming first and then baking) are shown in Table 5. Figure 3 As shown. Figure 3 It can be seen that the sensory scores of beef products roasted by the combined steaming and baking method in appearance, texture, aroma and taste were significantly higher than those of control group one, control group two and control group three (P<0.05), and the comprehensive sensory score value was also significantly better than that of control group one, control group two and control group three, indicating that the combined steaming and baking method can significantly improve the quality of roast beef.

[0152] Table 5 Roast beef sensory evaluation scoring standard

[0153]

[0154] In summary, the roast beef prepared by the combined steaming and baking method was superior to those of the control group 1 (pure baking), the control group 2 (baking first and then steaming) and the control group 3 (steaming first and then baking) in terms of texture characteristics, shear force, yield, moisture content and sensory score, indicating that the combined steaming and baking process significantly improved the quality of beef, making its flavor richer and its sensory quality better.

Claims

1. A method for preparing roast beef by a new process of steaming and roasting, characterized in that: The following steps are involved: (1) Beef pretreatment: Select fresh beef tenderloin, cut it into pieces, trim it, remove excess fat and connective tissue on the surface, wash and drain it for later use; (2) Preparation of pickling liquid: According to the percentage of the ingredients to the water weight in the pickling liquid, 4.2% salt, 2.2% cooking oil, 2.0% cooking wine, 1.2% monosodium glutamate, 2.0% white sugar, 0.9% soy sauce, 2.2% thirteen spices, and 0.3% composite phosphate are added to water, and boiled at 100°C for 60 minutes to prepare the pickling liquid; (3) Ultrasonic assisted pickling: The pickling liquid was injected into the meat with a syringe at a volume of 40% (g / mL) of the meat weight, and then the pickling was assisted by ultrasound; (4) Baking: Put the marinated beef cubes into the combi oven and bake; (5) Cooling: The roasted beef is cooled naturally at room temperature; (6) Packaging: After the roast beef is cooled, it is packaged using vacuum packaging technology to obtain the finished product.

2. The method for preparing roast beef by a new steaming and baking process according to claim 1, characterized in that: The size of the meat pieces in step (1) is 5.5cm-6.5cm×5cm×5cm.

3. The method for preparing roast beef by a new steaming and baking process according to claim 1, characterized in that: The parameters of ultrasonic-assisted pickling in step (3) are set to a power of 300 W, a working cycle of 20 min of ultrasonic treatment and 10 min of rest, and a total pickling time of 2.0 h.

4. The method for preparing roast beef by a new steaming and baking process according to claim 1, characterized in that: In step (4), the multi-purpose steam oven is set to steam-bake mode, the time is 45-55 minutes, and the temperature is 190-210°C.

5. The method for preparing roast beef by a new steaming and baking process according to claim 1, characterized in that: The parameters of the vacuum packaging machine in step (6) are set as vacuum degree 0.06 MPa, vacuum time 10 s, heating time 3.0 s, and sealing delay 2.5 s.

Images