Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing technology for sousing beefsteaks with vegetable juice

A processing technology and vegetable juice technology, which is applied in the processing technology field of vegetable juice marinated steaks, can solve the problems affecting the development of instant steaks, affecting the taste of beef, and hard meat quality, so as to achieve rich taste, avoid fried steaks, and improve meat quality. tender effect

Pending Publication Date: 2020-01-07
河南伊赛牛肉股份有限公司
View PDF7 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing vacuum-packed steak products generally have the disadvantages of hard meat and poor taste, which affects the development of instant steak
In addition, in the production process of the existing instant steak, in order to maintain the moisture of the beef and reduce the shear force, so that the color of the steak is bright and the meat is smooth and tender, it is usually necessary to add more preservatives, which will affect the taste of the beef

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A processing technology for marinated steak in vegetable juice, comprising the following steps:

[0040] 1) The raw beef is thawed and trimmed; the raw beef is selected from Niu Lin Da Gai, and the raw beef is thawed in a thawing room of 15 °C to a central temperature of 0-4 ° C; When trimming, the raw materials should be repaired along with them, and the central temperature of the raw materials should be controlled below 5°C;

[0041]2) Inject the feed liquid into the trimmed beef; the feed liquid includes the following components in parts by weight: 20 parts of vegetable juice, 15 parts of coconut oil, 3 parts of phosphoric acid complex salt, 4 parts of soybean protein isolate, 1 part of clove powder parts, 5 parts of nutmeg powder, 2 parts of pepper powder, 1 part of garlic powder, 0.2 part of margarine powder, 15 parts of water and / or ice; vegetable juice is obtained by slicing celery, carrot, onion and water and filtering, The weight ratio of the celery, carrot, o...

Embodiment 2

[0048] A processing technology for marinated steak in vegetable juice, comprising the following steps:

[0049] 1) The raw beef is thawed and trimmed; the raw beef is selected from sirloin, and the raw beef is thawed at 18°C ​​to a core temperature of 3°C, and the thawing is completed in the thawing room; the trimming of the raw beef is to trim the sirloin to remove the thicker surface. Make sure the thickness of the oil layer is ≤ 1cm. Trim off the thick oil on the side and the thick ribs and plate ribs. The beauty tendons do not need to be trimmed, and the meat on the part connecting the eye meat does not need to be trimmed. Every cut of steak has oily surface;

[0050] 2) Injecting the feed liquid into the trimmed beef; the feed liquid includes the following components in parts by weight: 25 parts of vegetable juice, 20 parts of coconut oil, 3 parts of phosphoric acid complex salt, 4 parts of soybean protein isolate, 2 parts of clove powder parts, 8 parts of nutmeg powder,...

Embodiment 3

[0058] A processing technology for marinated steak in vegetable juice, comprising the following steps:

[0059] 1) The raw beef is thawed and trimmed; the raw beef is selected from the upper brain; the raw beef is thawed at 20°C to a core temperature of 3°C, and the thawing is completed in the thawing room; the trimming of the raw beef includes: thawing the thawed upper brain , take out the upper brain cover, open it completely, repair the fascia, congestion, large pieces of fat, etc., repair the blood vessels in the center of the meat, follow the direction of the shredded meat, there are 2 blood vessels, and both need to be dug out; cut into about 300g along the shredded meat strips of meat;

[0060] 2) Inject the feed liquid into the trimmed beef;

[0061] The feed liquid includes the following components in parts by weight: 30 parts of vegetable juice, 25 parts of coconut oil, 4 parts of phosphoric acid complex salt, 5 parts of soybean protein isolate, 3 parts of clove pow...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of food processing and discloses a processing technology for sousing beefsteaks with vegetable juice. The technology comprises the following steps: 1) unfreezing and trimming feedstock beeves; 2) injecting material liquid into the trimmed beeves; 3) subjecting the injected beeves to primary roll-kneading and then slicing, adding an enzyme solution, andthen, carrying out secondary roll-kneading; 4) subjecting the secondary-roll-kneaded beeves to encapsulation, deaeration and punching; 5) subjecting encapsulated cutlets to a reaction for 5 to 12 hours at the temperature of 0 DEG C to 4 DEG C or for 2 to 4 hours at a temperature below 12 DEG C, and then, subjecting reacted cutlets to quick freezing; 6) subjecting the quick-frozen cutlets to slow unfreezing, removing encapsulation bags, and then, carrying out slicing; and 7) subjecting the slices obtained in the step 6) to quick freezing, bagging, checkout, boxing and warehousing. The beefsteaks prepared by the processing technology disclosed by the invention are rich in taste, bright in color and luster and fresh and tender in texture and are not prone to carbon black during frying.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing technology for marinating steak in vegetable juice. Background technique [0002] Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork, which can improve the body's disease resistance. Beef is also higher in creatine than any other food and is particularly effective for building muscle and building strength. In addition, beef is also rich in vitamin B6, vitamin B12, magnesium, iron, potassium, zinc, carnitine, linoleic acid and other nutrients, which have a good effect on promoting material metabolism and enhancing immunity. [0003] Steak, or steak, is a piece of beef, which is one of the most common foods in Western food. The cooking methods of steak are mainly frying and grilling. With the improvement of my country's residents' consumption level and the expansion of beef cattle industry, t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCA23L13/10A23L13/428A23L13/43A23L13/426A23L13/42A23L13/72
Inventor 买银胖皇甫幼宇郝振修徐飞孙森伟周亚南高雪琴付丽张一鸣申晓琳刘沛凯
Owner 河南伊赛牛肉股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com