Prefabricated black pepper beefsteak set meal suitable for air fryer and combined preparation technology of prefabricated black pepper beefsteak set meal

Abstract

The invention relates to the technical field of food production, and discloses a prefabricated black pepper beefsteak set meal suitable for an air fryer and a combined preparation technology thereof, and the prefabricated black pepper beefsteak set meal is composed of a pickled beefsteak bag and a black pepper seasoning bag. The beefsteak is pickled by the pickling liquid, moisture and seasoning components in the beefsteak can be effectively locked, and the beefsteak still keeps tender and juicy taste after high-temperature cooking in an air fryer in cooperation with vacuum rolling and low-temperature static pickling processes. The black pepper seasoning is matched with a compound system of ferrous glycinate and ferrous citrate, so that the steak presents a uniform and bright red color. The preparation process is simple and controllable, the raw materials are green and environment-friendly, the industrial production requirement is met, and the market application prospect is wide.

Description

Technical Field

[0001] This invention relates to the field of food production technology, specifically to a pre-made black pepper steak meal suitable for air fryers and its preparation process. Background Technology

[0002] With the popularization of healthy eating concepts and the increasing demand for convenient cooking, air fryers, as low-oil cooking devices, have become widely used in households. Pre-cooked steak products, designed for air fryers, are particularly popular due to their ease of use and time-saving features. However, existing pre-cooked black pepper steak meals face numerous technical challenges during the high-temperature cooking process in air fryers, significantly impacting the dining experience. Traditional pre-cooked steaks, after high-temperature cooking, tend to become dry, lose significant juices, and lack tenderness. Furthermore, the myoglobin in the steak is prone to oxidation during freezing and high-temperature heating, resulting in a dark brownish-red color in the finished product, failing to achieve the vibrant red hue of freshly cooked steak. Simultaneously, the flavor components of spices such as black pepper are easily volatile and oxidized; the traditional method of directly mixing seasoning packets cannot effectively lock in the flavor, leading to a weak black pepper aroma after cooking. In addition, uneven penetration of seasoning components in the marinade and the tendency for juices to separate after thawing further restrict the quality improvement of pre-cooked black pepper steak meals, necessitating a pre-cooked black pepper steak technology solution suitable for air fryer cooking. Summary of the Invention

[0003] (a) Technical problems to be solved

[0004] To address the shortcomings of existing technologies, this invention provides a pre-cooked black pepper steak meal suitable for air fryers and its combined preparation process.

[0005] (II) Technical Solution

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] In a first aspect, a pre-cooked black pepper steak meal suitable for air fryers comprises a marinated steak packet and a black pepper seasoning packet.

[0008] The marinated steak in the marinated steak package is made by marinating the steak in a marinade solution;

[0009] The pickling solution comprises 2-6 parts sodium alginate, 1.0-1.5 parts salt, 0.8-1.2 parts white sugar, 0.1-0.3 parts calcium lactate, 0.5-0.8 parts onion powder, 0.3-0.6 parts garlic powder, 0.05-0.1 parts disodium inosinate, 0.05-0.1 parts disodium guanylate, 0.1-0.2 parts sodium glycerophosphate, 0.03-0.08 parts papain, and 100-120 parts ice water;

[0010] The black pepper seasoning packet contains 2-5 parts black pepper microcapsule granules, 1-1.5 parts white sugar, 0.6-0.8 parts onion powder, 0.3-0.5 parts garlic powder, and 0.6-0.9 parts edible salt.

[0011] Furthermore, the method for preparing marinated steak includes the following steps:

[0012] A1. Select frozen sirloin, ribeye, or tenderloin steaks. Thaw the frozen steaks slowly in a 0-4℃ refrigerator for 12-16 hours, maintaining a core temperature of 0-2℃ after thawing. Remove the surface fascia, connective tissue, and visible blood clots. Slice the steaks transversely along the muscle fibers into 1.5-2.0 cm thick slices, each weighing 150-200 g. Tenderize the slices on both sides using a tenderizing machine, achieving a pinhole density of 30-40 pins / cm. 2 The needle depth is 0.8~1.0 cm;

[0013] A2. Place the prepared marinade in a refrigerated environment at 0~4℃ and let it stand for 20~30 minutes. Place the steak processed in step A1 into the inner chamber of a vacuum tumbler, add the marinade according to 15~20% of the steak weight, turn off the tumbler, vacuum to 0.08~0.1 MPa, set the temperature to 0~4℃ and the speed to 8~10 r / min, and tumble for 40~60 minutes. After tumbling, place it in a refrigerated room at 0~4℃ to marinate for 8~14 hours. Take out the marinated steak and place it on a sterile drain rack. Let it drain naturally in a 0~4℃ environment for 5~10 minutes. Spread the drained steak flat on a special shaping tray and place it in a low-temperature refrigerator at 4~6℃ to stand for 20~30 minutes to obtain the marinated steak.

[0014] Furthermore, the preparation method of the pickling liquid includes the following steps:

[0015] Pour ice water into a sterile mixing tank, turn on the stirring device at 400-600 r / min, add sodium alginate, salt, white sugar, and calcium lactate in sequence, and stir for 5-10 min. Add onion powder, garlic powder, disodium inosinate, disodium guanylate, and sodium glycerophosphate, adjust the stirring speed to 800-900 r / min, and stir for 10-15 min. Finally, add papain, reduce the stirring speed to 300-400 r / min, and stir for 8-10 min. After stirring, place the marinade in a 0-4℃ refrigerated environment and let it stand for 20-30 min to obtain the marinade.

[0016] Furthermore, the preparation method of black pepper microcapsule particles includes the following steps:

[0017] B1. Mix 50-70 parts gum arabic and 20-30 parts maltodextrin, add 4-6 times the weight of 0-4℃ deionized water, stir at 1000-1200 r / min for 10-20 min, add 0.3-0.5 parts vitamin E, 3-5 parts β-cyclodextrin, and 0.05-0.07 parts maltol, continue stirring for 10-15 min, then add 1-1.5 parts organic iron salt, stir at 300-500 r / min for 10-15 min to form an emulsion;

[0018] B2. Mix 40-80 parts of ground black pepper with the emulsion at a weight ratio of 1:5, add 0.1-0.2 parts of polyglycerol fatty acid ester, homogenize 1-2 times with a high-pressure homogenizer at a temperature of 0-4℃ and a pressure of 25-30 MPa, and then send the mixture into a centrifugal spray dryer with an inlet air temperature of 150-160℃, an outlet air temperature of 75-85℃, and an atomization speed of 15000-20000 r / min. After drying, composite particles are obtained.

[0019] B3. Start the bottom spray fluidized bed coating machine, set the inlet air temperature to 45~50℃, the outlet air temperature to 30~35℃, and the material bed temperature to 32~35℃. Spray the wall material evenly onto the surface of the composite particles at a rate of 5~8 mL / min using a peristaltic pump. After the coating is completed, maintain the fluidized bed inlet air temperature at 25~30℃ and continue fluidization and cooling for 10~15 min to obtain black pepper microcapsule particles.

[0020] Furthermore, in step B1, the organic iron salt is a compound of ferrous glycinate and ferrous citrate in a mass ratio of 1:0.2~0.4.

[0021] Further, the preparation method of the wall material in step B3 includes the following steps: heating 20-30 parts of hydrogenated palm kernel oil to 60-80°C, adding 0.06-0.08 parts of glyceryl monostearate and 0.04-0.06 parts of rosemary extract, stirring evenly, and keeping warm at 45-50°C to obtain the wall material.

[0022] Furthermore, the preparation method of the black pepper seasoning packet includes the following steps:

[0023] White sugar, onion powder, garlic powder, and edible salt are sieved through a 40-60 mesh sieve and placed into a sterile mixer. The speed is set to 30-40 r / min, and the mixture is mixed for 5-8 minutes. Onion powder and garlic powder are added, and the mixture is mixed for another 8-10 minutes. Black pepper microcapsule granules are added, and the speed of the mixer is reduced to 20-30 r / min. The mixture is mixed for 3-6 minutes, and then fed into a sterile homogenizer. The pressure is 5-8 MPa, and the homogenized material is homogenized 1-2 times. The homogenized material is then sealed and packaged in 4-6 g / packet using a sterile filling machine to obtain black pepper seasoning packets.

[0024] A second aspect of the present invention provides a method for preparing a pre-cooked black pepper steak meal suitable for an air fryer, comprising the following steps:

[0025] S1. Lay the marinated steak flat on a quick-freezing tray and put it into a tunnel-type quick-freezing machine. Set the quick-freezing machine temperature to -30~-40℃ and the air speed to 5~8 m / s. After quick-freezing, vacuum pack the steak individually in vacuum packaging bags. When packaging, the vacuum pressure is 0.09~0.095 MPa, the heat sealing temperature is 120~130℃, and the heat sealing time is 2~3 s to obtain the marinated steak package.

[0026] S2. Place one packet of marinated steak and one packet of black pepper seasoning into the outer packaging bag, seal the package, and you will get a pre-made black pepper steak set meal.

[0027] (iii) Beneficial technical effects

[0028] This invention provides a pre-cooked black pepper steak set meal suitable for air fryers and its preparation process. The stable gel network formed by sodium alginate and calcium lactate in the marinade effectively locks in the steak's internal moisture and seasoning components. Combined with vacuum tumbling and low-temperature marinating, this ensures even penetration of the seasoning components, allowing the steak to retain its tender and juicy texture even after high-temperature air frying. The black pepper microcapsule particles are encapsulated to protect the organic iron salts from oxidation, allowing for precise flavor release under the high-temperature environment of the air fryer. The combination of ferrous glycinate and ferrous citrate gives the steak a uniform, bright red color. The blended spices enhance the product's flavor profile, resulting in a rich and lasting black pepper aroma with a well-balanced salty and savory flavor.

[0029] The preparation process of this invention is simple and controllable, the raw materials are green and environmentally friendly, it is suitable for industrial production needs, the product has good stability during frozen storage, a long shelf life, and can be cooked directly without complicated pretreatment, meeting consumers' demand for convenient, healthy, and high-quality pre-made food, and has broad market application prospects. Detailed Implementation

[0030] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0031] Unless otherwise specified, all ingredients in the pre-made black pepper steak meal recipe of this invention are commercially available.

[0032] All parts used in this invention are parts by weight;

[0033] Frozen sirloin / ribeye / filet mignon steaks were purchased from Inner Mongolia Keerqin Cattle Industry Co., Ltd.

[0034] Ground black pepper: 40 mesh, purchased from Beijing Weizhiyuan Seasoning Co., Ltd.

[0035] Sodium alginate was purchased from Qingdao Mingyue Seaweed Group Co., Ltd.

[0036] Onion powder and garlic powder: 40 mesh, purchased from Qingdao Richen Food Co., Ltd.

[0037] Papain: enzyme activity ≥800,000 U / g, purchased from Nanning Pangbo Biotechnology Co., Ltd.

[0038] Gum arabic was purchased from Jiangsu Yuanzhiyuan Biotechnology Co., Ltd.

[0039] Maltodextrin: DE value 10, purchased from Baolingbao Biotechnology Co., Ltd.;

[0040] β-Cyclodextrin was purchased from Shandong Binzhou Zhiyuan Biotechnology Co., Ltd.

[0041] Hydrogenated palm kernel oil was purchased from Yihai Kerry Arawana Food Group Co., Ltd.

[0042] Rosemary extract was purchased from Xi'an Lvtian Biotechnology Co., Ltd.

[0043] Example 1

[0044] A pre-cooked black pepper steak set meal suitable for air fryers, consisting of a marinated steak packet and a black pepper seasoning packet;

[0045] The marinated steak in the marinated steak package is made by marinating the steak in a marinade solution;

[0046] The pickling solution comprises 2 parts sodium alginate, 1.0 part salt, 0.8 parts white sugar, 0.1 part calcium lactate, 0.5 parts onion powder, 0.3 parts garlic powder, 0.05 parts disodium inosinate, 0.05 parts disodium guanylate, 0.1 parts sodium glycerophosphate, 0.03 parts papain, and 100 parts ice water;

[0047] The black pepper seasoning packet contains 2 parts black pepper microcapsule granules, 1 part white sugar, 0.6 parts onion powder, 0.3 parts garlic powder, and 0.6 parts edible salt.

[0048] The preparation method for marinated steak includes the following steps:

[0049] A1. Frozen sirloin steak is selected. The frozen steak is slowly thawed in a 0℃ refrigerator environment for 12 hours. After thawing, the core temperature is controlled at 0℃. After thawing, the fascia, connective tissue and visible blood on the surface of the steak are removed. It is then sliced ​​transversely along the muscle texture into 1.5 cm thick slices, with each slice weighing 150 g. The slices are then tenderized on both sides using a tenderizing machine, with a pinhole density of 30 pins / cm.2 The needle depth is 0.8 cm;

[0050] A2. Place the prepared marinade in a 0℃ refrigerated environment and let it stand for 20 minutes. Place the steak processed in step A1 into the inner chamber of a vacuum tumbler, add the marinade at 15% of the steak weight, turn off the tumbler, vacuum to 0.08 MPa, set the temperature to 0℃ and the speed to 8 r / min, and tumble for 40 minutes. After tumbling, place it in a 0℃ refrigerated room to marinate for 8 hours. Take out the marinated steak, place it on a sterile drain rack, and let it drain naturally in a 0℃ environment for 5 minutes. Spread the drained steak flat on a special shaping tray and place it in a 4℃ low-temperature refrigerator to stand for 20 minutes to obtain the marinated steak.

[0051] The preparation method of the pickling liquid includes the following steps:

[0052] Pour ice water into a sterile mixing tank, turn on the stirring device at 400 r / min, add sodium alginate, salt, white sugar, and calcium lactate in sequence, and stir for 5 min. Add onion powder, garlic powder, disodium inosinate, disodium guanylate, and sodium glycerophosphate, adjust the stirring speed to 800 r / min, and stir for 10 min. Finally, add papain, reduce the stirring speed to 300 r / min, and stir for 8 min. After stirring, place the marinade in a 0℃ refrigerated environment and let it stand for 20 min to obtain the marinade.

[0053] The preparation method of black pepper microcapsule particles includes the following steps:

[0054] B1. Mix 50 parts gum arabic and 20 parts maltodextrin, add 4 times the weight of 0℃ deionized water, stir at 1000 r / min for 10 min, add 0.3 parts vitamin E, 3 parts β-cyclodextrin and 0.05 parts maltol, continue stirring for 10 min, then add 1 part organic iron salt, stir at 300 r / min for 10 min to form an emulsion;

[0055] B2. Mix 40 parts of ground black pepper with the emulsion at a weight ratio of 1:5, add 0.1 parts of polyglycerol fatty acid ester, homogenize once with a high-pressure homogenizer at 0℃ and 25 MPa, and then send it into a centrifugal spray dryer with the inlet air temperature set at 150℃, the outlet air temperature at 75℃, and the atomization speed at 15000 r / min. After drying, composite particles are obtained.

[0056] B3. Start the bottom spray fluidized bed coating machine, set the inlet air temperature to 45℃, the outlet air temperature to 30℃, and the material bed temperature to 32℃. Spray the wall material evenly onto the surface of the composite particles at a rate of 5 mL / min using a peristaltic pump. After the coating is completed, maintain the fluidized bed inlet air temperature at 25℃ and continue fluidization and cooling for 10 min to obtain black pepper microcapsule particles.

[0057] In step B1, the organic iron salt is a compound of ferrous glycinate and ferrous citrate in a mass ratio of 1:0.2.

[0058] The preparation method of the wall material in step B3 includes the following steps: heating 20 parts of hydrogenated palm kernel oil to 60°C, adding 0.06 parts of glyceryl monostearate and 0.04 parts of rosemary extract, stirring evenly, and keeping warm at 45°C to obtain the wall material.

[0059] The preparation method of black pepper seasoning packets includes the following steps:

[0060] White sugar, onion powder, garlic powder, and edible salt are sieved through a 40-mesh sieve and placed into a sterile mixer. The mixer is set to 30 r / min and mixed for 5 minutes. Onion powder and garlic powder are added, and the mixture is mixed for another 8 minutes. Black pepper microcapsule granules are then added, and the mixer speed is reduced to 20 r / min. The mixture is mixed for 3 minutes and then sent to a sterile homogenizer at a pressure of 5 MPa for one homogenization. The homogenized material is then sealed and packaged in 4 g / packets using a sterile filling machine to obtain black pepper seasoning packets.

[0061] A method for preparing a pre-cooked black pepper steak meal suitable for air fryers includes the following steps:

[0062] S1. Spread the marinated steak flat on a quick-freezing tray and put it into a tunnel quick-freezing machine. Set the quick-freezing machine temperature to -30℃ and the air speed to 5 m / s. Separately vacuum pack the quick-frozen steaks into vacuum packaging bags. Vacuum the bag to 0.09 MPa, heat seal at 120℃ for 2 seconds to obtain the marinated steak package.

[0063] S2. Place one packet of marinated steak and one packet of black pepper seasoning into the outer packaging bag, seal the package, and you will get a pre-made black pepper steak set meal.

[0064] Example 2

[0065] A pre-cooked black pepper steak set meal suitable for air fryers, consisting of a marinated steak packet and a black pepper seasoning packet;

[0066] The marinated steak in the marinated steak package is made by marinating the steak in a marinade solution;

[0067] The pickling solution comprises 4 parts sodium alginate, 1.2 parts salt, 1 part white sugar, 0.2 parts calcium lactate, 0.6 parts onion powder, 0.5 parts garlic powder, 0.08 parts disodium inosinate, 0.08 parts disodium guanylate, 0.15 parts sodium glycerophosphate, 0.05 parts papain, and 110 parts ice water.

[0068] The black pepper seasoning packet contains 3 parts black pepper microcapsule granules, 1.3 parts white sugar, 0.7 parts onion powder, 0.4 parts garlic powder, and 0.8 parts edible salt.

[0069] The preparation method for marinated steak includes the following steps:

[0070] A1. Select frozen ribeye steak. Thaw the frozen steak slowly at 2℃ for 14 hours, maintaining a core temperature of 2℃ after thawing. Remove the fascia, connective tissue, and visible blood from the steak surface. Slice the steak transversely along the muscle grain into 1.8 cm thick slices, each weighing 180 g. Tenderize the slices on both sides using a tenderizing machine, achieving a pinhole density of 35 pins / cm. 2 The needle depth is 0.8 cm;

[0071] A2. Place the prepared marinade in a 2℃ refrigerated environment and let it stand for 20 minutes. Place the steak processed in step A1 into the inner chamber of a vacuum tumbler, add the marinade at 18% of the steak's weight, turn off the tumbler, vacuum to 0.09 MPa, set the temperature to 4℃ and the speed to 10 r / min, and tumble for 50 minutes. After tumbling, place it in a 0℃ refrigerated room to marinate for 10 hours. Take out the marinated steak, place it on a sterile drain rack, and let it drain naturally in a 0℃ environment for 10 minutes. Spread the drained steak flat on a special shaping tray and place it in a 5℃ low-temperature refrigerator to stand for 30 minutes to obtain the marinated steak.

[0072] The preparation method of the pickling liquid includes the following steps:

[0073] Pour ice water into a sterile mixing tank, turn on the stirring device at 500 r / min, add sodium alginate, salt, white sugar, and calcium lactate in sequence, and stir for 10 min. Add onion powder, garlic powder, disodium inosinate, disodium guanylate, and sodium glycerophosphate, adjust the stirring speed to 800 r / min, and stir for 10 min. Finally, add papain, reduce the stirring speed to 400 r / min, and stir for 8 min. After stirring, place the marinade in a 4℃ refrigerated environment and let it stand for 20 min to obtain the marinade.

[0074] The preparation method of black pepper microcapsule particles includes the following steps:

[0075] B1. Mix 60 parts gum arabic and 25 parts maltodextrin, add 5 times the weight of 2°C deionized water, stir at 1100 r / min for 15 min, add 0.4 parts vitamin E, 4 parts β-cyclodextrin and 0.06 parts maltol, continue stirring for 15 min, then add 1.3 parts organic iron salt, stir at 400 r / min for 10 min to form an emulsion;

[0076] B2. Mix 60 parts of ground black pepper with emulsion at a weight ratio of 1:5, add 0.15 parts of polyglycerol fatty acid ester, homogenize twice with a high-pressure homogenizer at 0℃ and 28 MPa, and then send it into a centrifugal spray dryer with an inlet air temperature of 155℃, an outlet air temperature of 80℃, and an atomization speed of 18000 r / min. After drying, composite particles are obtained.

[0077] B3. Start the bottom spray fluidized bed coating machine, set the inlet air temperature to 48℃, the outlet air temperature to 32℃, and the material bed temperature to 35℃. Spray the wall material evenly onto the surface of the composite particles at a rate of 6 mL / min using a peristaltic pump. After the coating is completed, maintain the fluidized bed inlet air temperature at 30℃ and continue fluidization and cooling for 15 min to obtain black pepper microcapsule particles.

[0078] In step B1, the organic iron salt is a compound of ferrous glycinate and ferrous citrate in a mass ratio of 1:0.3.

[0079] The preparation method of the wall material in step B3 includes the following steps: heating 25 parts of hydrogenated palm kernel oil to 70°C, adding 0.07 parts of glyceryl monostearate and 0.05 parts of rosemary extract, stirring evenly, and keeping warm at 50°C to obtain the wall material.

[0080] The preparation method of black pepper seasoning packets includes the following steps:

[0081] White sugar, onion powder, garlic powder, and edible salt are sieved through a 50-mesh sieve and placed into a sterile mixer. The mixer is set to 35 r / min and mixed for 8 minutes. Onion powder and garlic powder are added, and the mixture is mixed for another 10 minutes. Black pepper microcapsule granules are then added, and the mixer speed is reduced to 25 r / min. The mixture is mixed for 4 minutes and then sent to a sterile homogenizer at a pressure of 6 MPa for one homogenization. The homogenized material is then sealed and packaged in 5 g / packets using a sterile filling machine to obtain black pepper seasoning packets.

[0082] A method for preparing a pre-cooked black pepper steak meal suitable for air fryers includes the following steps:

[0083] S1. Spread the marinated steak flat on a quick-freezing tray and put it into a tunnel quick-freezing machine. Set the quick-freezing machine temperature to -35℃ and the air speed to 6 m / s. Separately vacuum pack the quick-frozen steaks using vacuum packaging bags. Vacuum the bag to 0.092 MPa, heat seal at 125℃ for 2 seconds to obtain the marinated steak package.

[0084] S2. Place one packet of marinated steak and one packet of black pepper seasoning into the outer packaging bag, seal the package, and you will get a pre-made black pepper steak set meal.

[0085] Example 3

[0086] A pre-cooked black pepper steak set meal suitable for air fryers, consisting of a marinated steak packet and a black pepper seasoning packet;

[0087] The marinated steak in the marinated steak package is made by marinating the steak in a marinade solution;

[0088] The pickling solution comprises 6 parts sodium alginate, 1.5 parts salt, 1.2 parts white sugar, 0.3 parts calcium lactate, 0.8 parts onion powder, 0.6 parts garlic powder, 0.1 parts disodium inosinate, 0.1 parts disodium guanylate, 0.2 parts sodium glycerophosphate, 0.08 parts papain, and 120 parts ice water.

[0089] The black pepper seasoning packet contains 5 parts black pepper microcapsule granules, 1.5 parts white sugar, 0.8 parts onion powder, 0.5 parts garlic powder, and 0.9 parts edible salt.

[0090] The preparation method for marinated steak includes the following steps:

[0091] A1. Frozen tenderloin steak was selected and thawed slowly at 4℃ for 16 hours. After thawing, the core temperature was controlled at 2℃. After thawing, the fascia, connective tissue, and visible blood on the surface of the steak were removed. The steak was then sliced ​​transversely along the muscle grain into 2.0 cm thick slices, with each slice weighing 200 g. The slices were then tenderized on both sides using a tenderizing machine, resulting in a pinhole density of 40 pins / cm. 2 The needle depth is 1.0 cm;

[0092] A2. Place the prepared marinade in a 4℃ refrigerated environment and let it stand for 30 minutes. Place the steak processed in step A1 into the inner chamber of a vacuum tumbler, add the marinade at 20% of the steak weight, turn off the tumbler, vacuum to 0.1 MPa, set the temperature to 4℃ and the speed to 10 r / min, and tumble for 60 minutes. After tumbling, place it in a 4℃ refrigerated room to marinate for 14 hours. Take out the marinated steak and place it on a sterile drain rack. Let it drain naturally in a 4℃ environment for 10 minutes. Spread the drained steak flat on a special shaping tray and place it in a 6℃ low-temperature refrigerator to stand for 30 minutes to obtain the marinated steak.

[0093] The preparation method of the pickling liquid includes the following steps:

[0094] Pour ice water into a sterile mixing tank, turn on the stirring device at 600 r / min, add sodium alginate, salt, white sugar, and calcium lactate in sequence, and stir for 10 min. Add onion powder, garlic powder, disodium inosinate, disodium guanylate, and sodium glycerophosphate, adjust the stirring speed to 900 r / min, and stir for 15 min. Finally, add papain, reduce the stirring speed to 400 r / min, and stir for 10 min. After stirring, place the marinade in a 4℃ refrigerated environment and let it stand for 30 min to obtain the marinade.

[0095] The preparation method of black pepper microcapsule particles includes the following steps:

[0096] B1. Mix 70 parts gum arabic and 30 parts maltodextrin, add 6 times the weight of 4°C deionized water, stir at 1200 r / min for 20 min, add 0.5 parts vitamin E, 5 parts β-cyclodextrin and 0.07 parts maltol, continue stirring for 15 min, then add 1.5 parts organic iron salt, stir at 500 r / min for 15 min to form an emulsion;

[0097] B2. Mix 80 parts of ground black pepper with emulsion at a weight ratio of 1:5, add 0.2 parts of polyglycerol fatty acid ester, homogenize twice with a high-pressure homogenizer at a temperature of 4℃ and a pressure of 30 MPa, and then send it into a centrifugal spray dryer with an inlet air temperature of 160℃, an outlet air temperature of 85℃, and an atomization speed of 20000 r / min. After drying, composite particles are obtained.

[0098] B3. Start the bottom spray fluidized bed coating machine, set the inlet air temperature to 50℃, the outlet air temperature to 35℃, and the material bed temperature to 35℃. Spray the wall material evenly onto the surface of the composite particles at a rate of 8 mL / min using a peristaltic pump. After the coating is completed, maintain the fluidized bed inlet air temperature at 30℃ and continue fluidization and cooling for 15 min to obtain black pepper microcapsule particles.

[0099] In step B1, the organic iron salt is a compound of ferrous glycinate and ferrous citrate in a mass ratio of 1:0.4.

[0100] The preparation method of the wall material in step B3 includes the following steps: heating 30 parts of hydrogenated palm kernel oil to 80°C, adding 0.08 parts of glyceryl monostearate and 0.06 parts of rosemary extract, stirring evenly, and keeping warm at 50°C to obtain the wall material.

[0101] The preparation method of black pepper seasoning packets includes the following steps:

[0102] White sugar, onion powder, garlic powder, and edible salt are sieved through a 60-mesh sieve and placed into a sterile mixer. The mixer is set to 40 r / min and mixed for 8 minutes. Onion powder and garlic powder are added, and the mixture is mixed for another 10 minutes. Black pepper microcapsule granules are then added, and the mixer speed is reduced to 30 r / min. The mixture is mixed for 6 minutes and then sent to a sterile homogenizer at a pressure of 8 MPa for two homogenizations. The homogenized material is then sealed and packaged in 6 g / packets using a sterile filling machine to obtain black pepper seasoning packets.

[0103] A method for preparing a pre-cooked black pepper steak meal suitable for air fryers includes the following steps:

[0104] S1. Spread the marinated steak flat on a quick-freezing tray and put it into a tunnel quick-freezing machine. Set the quick-freezing machine temperature to -40℃ and the air speed to 8 m / s. Separately vacuum pack the quick-frozen steaks into vacuum packaging bags. Vacuum the bag to 0.095 MPa, heat seal at 130℃ for 3 seconds to obtain the marinated steak package.

[0105] S2. Place one packet of marinated steak and one packet of black pepper seasoning into the outer packaging bag, seal the package, and you will get a pre-made black pepper steak set meal.

[0106] Comparative Example 1: No organic iron salt was added in step B1, and the remaining components and processes were the same as in Example 1.

[0107] Comparative Example 2: The process of step B3 is not performed. The black pepper microcapsule particles are replaced with composite particles of equal mass. The remaining components and processes are the same as in Example 1.

[0108] Comparative Example 3: Sodium alginate and calcium lactate were removed from the pickling solution, and the remaining components and processes were the same as in Example 1.

[0109] Cooking conditions:

[0110] Using the same model air fryer (5L capacity, 1500W power), preheat to 180℃, standardized operation:

[0111] No thawing is required. Take out the marinated steak and lay it flat in the frying basket (lined with parchment paper). Brush the surface with oil, sprinkle half of the black pepper seasoning evenly on the surface of the steak, and cook at 180℃ for 8 minutes. Turn it over after 4 minutes, brush with oil, sprinkle with the remaining seasoning, and let it sit for 2 minutes after removing it from the pan before sensory evaluation and instrument testing.

[0112] Testing indicators and evaluation methods: All sensory evaluation procedures were carried out in accordance with GB / T 22210-2008 "Sensory Evaluation Standard for Meat and Meat Products";

[0113] 1. Color Test

[0114] Objective indicators: Colorimeter (CIE Lab system) measures a value (saturation redness) and ΔE value (uniformity);

[0115] Subjective scoring: 10 professional blind evaluators scored the color based on its brightness and uniformity (out of 10).

[0116] 2. Fragrance test

[0117] Evaluation dimensions: intensity of black pepper aroma, complexity of aroma layers, absence of off-odors (metallic / burnt / oxidized smell);

[0118] Scoring criteria (out of 10): Excellent (9-10 points, rich and full aroma, complex and layered, no off-odor), Good (7-8 points, obvious aroma, no off-odor), Pass (5-6 points, bland aroma or slight, barely perceptible off-odor), Fail (≤4 points, weak aroma or obvious off-odor).

[0119] 3. Taste test

[0120] Evaluation dimensions: balance of saltiness and umami, penetration of black pepper flavor, tenderness and juiciness of the meat;

[0121] Scoring criteria (out of 10): Excellent (9-10 points, savory and delicious, flavor permeates evenly, tender and juicy meat), Good (7-8 points, harmonious flavor, relatively good meat quality), Pass (5-6 points, slightly defective flavor or texture), Fail (≤4 points, poor flavor or dry meat quality).

[0122] Table 1 Color Test Results Group value of a ΔE value Subjective rating Example 1 12.3 1.8 9.2 Example 2 12.5 1.6 9.4 Example 3 12.4 1.7 9.2 Comparative Example 1 8.6 4.2 6.5 Comparative Example 2 11.8 2.5 8.5 Comparative Example 3 12.2 2.0 9.0

[0123] Table 2. Results of Aroma and Taste Tests Group Scent subjective rating Taste subjective rating Example 1 9.3 9.3 Example 2 9.2 9.4 Example 3 9.2 9.2 Comparative Example 1 9.2 8.9 Comparative Example 2 9.0 9.0 Comparative Example 3 8.8 7.3

[0124] As shown in the table above, the a values ​​of Examples 1-3 are significantly higher than those of Comparative Example 1, while the ΔE values ​​are lower, and the subjective scores reach 9.2-9.4 points. This indicates that the organic iron salt compound system can effectively maintain the bright red color and excellent uniformity of the steak. The color of Comparative Example 2 is worse than that of the Examples, indicating that the lack of encapsulation of ferrous ions makes it easy to oxidize and deactivate, resulting in poor steak color. Comparative Example 3 has an aroma score of 8.8 points and a taste score of 7.3 points. The meat is dry and the flavor penetration is uneven, indicating that the sodium alginate and calcium lactate gel network has a significant water retention and quality improvement effect.

[0125] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A pre-cooked black pepper steak meal suitable for air fryers, characterized in that, It consists of a marinated steak packet and a black pepper seasoning packet; The marinated steak in the marinated steak package is made by marinating the steak in a marinade solution; The pickling solution comprises 2-6 parts sodium alginate, 1.0-1.5 parts salt, 0.8-1.2 parts white sugar, 0.1-0.3 parts calcium lactate, 0.5-0.8 parts onion powder, 0.3-0.6 parts garlic powder, 0.05-0.1 parts disodium inosinate, 0.05-0.1 parts disodium guanylate, 0.1-0.2 parts sodium glycerophosphate, 0.03-0.08 parts papain, and 100-120 parts ice water; The black pepper seasoning packet contains 2-5 parts black pepper microcapsule granules, 1-1.5 parts white sugar, 0.6-0.8 parts onion powder, 0.3-0.5 parts garlic powder, and 0.6-0.9 parts edible salt.

2. A pre-cooked black pepper steak set meal suitable for air fryers according to claim 1, characterized in that, The preparation method for marinated steak includes the following steps: A1. Select frozen sirloin, ribeye, or tenderloin steaks. Thaw the frozen steaks slowly in a 0-4℃ refrigerator for 12-16 hours, maintaining a core temperature of 0-2℃ after thawing. Remove the surface fascia, connective tissue, and visible blood clots. Slice the steaks transversely along the muscle fibers into 1.5-2.0 cm thick slices, each weighing 150-200 g. Tenderize the slices on both sides using a tenderizing machine, achieving a pinhole density of 30-40 pins / cm. 2 The needle depth is 0.8~1.0 cm; A2. Place the prepared marinade in a refrigerated environment at 0~4℃ and let it stand for 20~30 minutes. Place the steak processed in step A1 into the inner chamber of a vacuum tumbler, add the marinade according to 15~20% of the steak weight, turn off the tumbler, vacuum to 0.08~0.1MPa, set the temperature to 0~4℃ and the speed to 8~10 r / min, and tumble for 40~60 minutes. After tumbling, place it in a refrigerated room at 0~4℃ to marinate for 8~14 hours. Take out the marinated steak and place it on a sterile drain rack. Let it drain naturally in a 0~4℃ environment for 5~10 minutes. Spread the drained steak flat on a special shaping tray and place it in a low-temperature refrigerator at 4~6℃ to stand for 20~30 minutes to obtain the marinated steak.

3. A pre-cooked black pepper steak meal suitable for air fryers according to claim 1 or 2, characterized in that, The preparation method of the pickling liquid includes the following steps: Pour ice water into a sterile mixing tank, turn on the stirring device at 400-600 r / min, add sodium alginate, salt, white sugar, and calcium lactate in sequence, and stir for 5-10 min. Add onion powder, garlic powder, disodium inosinate, disodium guanylate, and sodium glycerophosphate, adjust the stirring speed to 800-900 r / min, and stir for 10-15 min. Finally, add papain, reduce the stirring speed to 300-400 r / min, and stir for 8-10 min. After stirring, place the marinade in a 0-4℃ refrigerated environment and let it stand for 20-30 min to obtain the marinade.

4. A pre-cooked black pepper steak meal suitable for air fryers according to claim 1, characterized in that, The preparation method of black pepper microcapsule particles includes the following steps: B1. Mix 50-70 parts gum arabic and 20-30 parts maltodextrin, add 4-6 times the weight of 0-4℃ deionized water, stir at 1000-1200 r / min for 10-20 min, add 0.3-0.5 parts vitamin E, 3-5 parts β-cyclodextrin, and 0.05-0.07 parts maltol, continue stirring for 10-15 min, then add 1-1.5 parts organic iron salt, stir at 300-500 r / min for 10-15 min to form an emulsion; B2. Mix 40-80 parts of ground black pepper with the emulsion at a weight ratio of 1:5, add 0.1-0.2 parts of polyglycerol fatty acid ester, homogenize 1-2 times with a high-pressure homogenizer at a temperature of 0-4℃ and a pressure of 25-30 MPa, and then send the mixture into a centrifugal spray dryer with an inlet air temperature of 150-160℃, an outlet air temperature of 75-85℃, and an atomization speed of 15000-20000 r / min. After drying, composite particles are obtained. B3. Start the bottom spray fluidized bed coating machine, set the inlet air temperature to 45~50℃, the outlet air temperature to 30~35℃, and the material bed temperature to 32~35℃. Spray the wall material evenly onto the surface of the composite particles at a rate of 5~8 mL / min using a peristaltic pump. After the coating is completed, maintain the fluidized bed inlet air temperature at 25~30℃ and continue fluidization and cooling for 10~15 min to obtain black pepper microcapsule particles.

5. A pre-cooked black pepper steak meal suitable for air fryers according to claim 4, characterized in that, In step B1, the organic iron salt is a compound of ferrous glycinate and ferrous citrate in a mass ratio of 1:0.2~0.

4.

6. A pre-cooked black pepper steak meal suitable for air fryers according to claim 4, characterized in that, The preparation method of the wall material in step B3 includes the following steps: heating 20-30 parts of hydrogenated palm kernel oil to 60-80℃, adding 0.06-0.08 parts of glyceryl monostearate and 0.04-0.06 parts of rosemary extract, stirring evenly, and keeping warm at 45-50℃ to obtain the wall material.

7. A pre-cooked black pepper steak meal suitable for air fryers according to claim 1, characterized in that, The preparation method of black pepper seasoning packets includes the following steps: White sugar, onion powder, garlic powder, and edible salt are sieved through a 40-60 mesh sieve and placed into a sterile mixer. The speed is set to 30-40 r / min, and the mixture is mixed for 5-8 minutes. Onion powder and garlic powder are added, and the mixture is mixed for another 8-10 minutes. Black pepper microcapsule granules are added, and the speed of the mixer is reduced to 20-30 r / min. The mixture is mixed for 3-6 minutes, and then fed into a sterile homogenizer. The pressure is 5-8 MPa, and the homogenized material is homogenized 1-2 times. The homogenized material is then sealed and packaged in 4-6 g / packet using a sterile filling machine to obtain black pepper seasoning packets.

8. A method for preparing a pre-cooked black pepper steak meal suitable for an air fryer according to any one of claims 1 to 7, characterized in that, Includes the following steps: S1. Lay the marinated steak flat on a quick-freezing tray and put it into a tunnel-type quick-freezing machine. Set the quick-freezing machine temperature to -30~-40℃ and the air speed to 5~8 m / s. After quick-freezing, vacuum pack the steak individually in vacuum packaging bags. When packaging, the vacuum pressure is 0.09~0.095 MPa, the heat sealing temperature is 120~130℃, and the heat sealing time is 2~3 s to obtain the marinated steak package. S2. Place one packet of marinated steak and one packet of black pepper seasoning into the outer packaging bag, seal the package, and you will get a pre-made black pepper steak set meal.