阅读说明：本技术 一种复合护色剂及维持牛排色泽的方法 (Composite color fixative and method for maintaining color of beefsteak ) 是由 钱植龙 杨鸿基 李�浩 薛鹏飞 于 2020-04-30 设计创作，主要内容包括：本申请公开了一种复合护色剂及维持牛排色泽的方法,包括以下步骤,S1,向滚揉机内投入牛肉进行滚揉,滚揉机的转速5-8ra/min,滚揉时间10-15min；S2,向牛肉内加入复合护色剂,进行滚揉8-15min,其中,复合护色剂的配方为包括质量百分比,维生素C：25-35％,异抗坏血酸钠：30-40％,虾青素：5-15％,维生素E：20-30％；S3,向牛肉内加入复合水分保持剂,继续滚揉70-90min,其中,复合水分保持剂的配方为包括质量百分比,三聚磷酸钠：15-25％,六偏磷酸钠：15-25％,焦磷酸钠：20-30％,碳酸钠：30-40％。可以保持牛肉原有的色泽以及感官需求,产品出品率提升。(The application discloses a composite color fixative and a method for maintaining the color of beefsteak, comprising the following steps of S1, adding beef into a rolling machine for rolling, wherein the rotating speed of the rolling machine is 5-8ra/min, and the rolling time is 10-15 min; s2, adding a composite color fixative into the beef, and performing tumbling for 8-15min, wherein the formula of the composite color fixative comprises the following components in percentage by mass: 25-35%, sodium erythorbate: 30-40%, astaxanthin: 5-15%, vitamin E: 20 to 30 percent; s3, adding the compound moisture retention agent into the beef, and continuing to roll and knead for 70-90min, wherein the formula of the compound moisture retention agent comprises the following components in percentage by mass: 15-25%, sodium hexametaphosphate: 15-25%, sodium pyrophosphate: 20-30%, sodium carbonate: 30 to 40 percent. Can keep the original color and sensory requirements of the beef and improve the product yield.)

1. The composite color fixative is characterized by comprising the following components in percentage by mass: 25-35%, sodium erythorbate: 30-40%, astaxanthin: 5-15%, vitamin E: 20 to 30 percent.

2. The composite color fixative as claimed in claim 1, comprising the following components in percentage by mass: 30%, sodium erythorbate: 35%, astaxanthin: 10%, vitamin E: 25 percent.

3. A method for maintaining the color of beefsteak, which is characterized by comprising the following steps:

s1, adding the beef into the rolling and kneading machine for rolling and kneading, wherein the rotating speed of the rolling and kneading machine is 5-8ra/min, and the rolling and kneading time is 10-15 min;

s2, adding a composite color fixative into the beef, and performing tumbling for 8-15min, wherein the formula of the composite color fixative comprises the following components in percentage by mass: 25-35%, sodium erythorbate: 30-40%, astaxanthin: 5-15%, vitamin E: 20 to 30 percent;

s3, adding the compound moisture retention agent into the beef, and continuing to roll and knead for 70-90min, wherein the formula of the compound moisture retention agent comprises the following components in percentage by mass: 15-25%, sodium hexametaphosphate: 15-25%, sodium pyrophosphate: 20-30%, sodium carbonate: 30 to 40 percent.

4. A method of maintaining the color of a steak as claimed in claim 3, comprising the steps of:

s1, adding the beef into the rolling and kneading machine for rolling and kneading, wherein the rotating speed of the rolling and kneading machine is 5-8ra/min, and the rolling and kneading time is 10-15 min;

s2, adding a composite color fixative into the beef, and performing tumbling for 8-15min, wherein the formula of the composite color fixative comprises the following components in percentage by mass: 30%, sodium erythorbate: 35%, astaxanthin: 10%, vitamin E: 25 percent;

s3, adding the compound moisture retention agent into the beef, and continuing to roll and knead for 70-90min, wherein the formula of the compound moisture retention agent comprises the following components in percentage by mass: 20%, sodium hexametaphosphate: 20%, sodium pyrophosphate: 25%, sodium carbonate: 35 percent.

5. The method for maintaining the color of beefsteak according to claim 3, wherein in step S2, the mass ratio of the compound color fixative added to the beef is 3: 1000.

6. A method for maintaining the color of beefsteak according to claim 3, wherein in step S2, the rotating speed of the tumbling machine is 6ra/min, and the tumbling time is 10 min.

7. The method for maintaining the color of beefsteak according to claim 3, wherein in step S3, the mass ratio of the composite moisture retention agent to the beef is 1: 500.

8. A method for maintaining the color of beefsteak according to claim 3, wherein in step S3, the rotating speed of the tumbling machine is 6ra/min, and the tumbling time is 80 min.

9. The method for maintaining the color of beefsteak according to claim 3, wherein the processing temperature is maintained at 4-6 ℃ and the pressure vacuum is maintained at 0.06-0.08MPa in steps S1, S2, S3.

Technical Field

The application relates to the food processing industry, in particular to a composite color fixative and a method for maintaining the color of beefsteak.

Background

In the traditional deep processing of the beefsteak, the color of the beefsteak is difficult to control, the color of the product is changed usually due to the oxidation of myoglobin of the beef, and in the production process of the traditional process, the color of the beef can be covered only by various seasonings. The problem of color in beef products has been plagued by various steak enterprises.

CN109566717A discloses a composite fresh-keeping color fixative and application thereof in processing quick-frozen mutton shashlik products, which comprises D-sodium erythorbate, plant extracts and a color stabilizer; the plant extract comprises bamboo leaf extract and at least one selected from Oregano extract and spearmint extract. When the compound fresh-keeping color fixative is applied to the processing of quick-frozen mutton shashlik products, the cured mutton is cured by the compound fresh-keeping color fixative. The composite fresh-keeping color fixative has a good synergistic effect, improves the oxidation resistance and color protection, can delay the change of the color and flavor of the mutton, and improves the quality of quick-frozen conditioned mutton shashlik products. But the color fixative is used for quick-frozen products and has no obvious effect on preserving the products.

Disclosure of Invention

The application mainly aims to provide the composite color fixative and the method for maintaining the color of the beefsteak, which can maintain the original color and sensory requirements of the beef.

In order to achieve the above object, the present application provides a composite color fixative comprising, by mass, vitamin C: 25-35%, sodium erythorbate: 30-40%, astaxanthin: 5-15%, vitamin E: 20 to 30 percent.

A composite color fixative comprises the following components in percentage by mass: 30%, sodium erythorbate: 35%, astaxanthin: 10%, vitamin E: 25 percent.

A method of maintaining the color of beefsteak comprising the steps of:

s1, adding the beef into the rolling and kneading machine for rolling and kneading, wherein the rotating speed of the rolling and kneading machine is 5-8ra/min, and the rolling and kneading time is 10-15 min;

s2, adding a composite color fixative into the beef, and performing tumbling for 8-15min, wherein the formula of the composite color fixative comprises the following components in percentage by mass: 25-35%, sodium erythorbate: 30-40%, astaxanthin: 5-15%, vitamin E: 20 to 30 percent;

s3, adding the compound moisture retention agent into the beef, and continuing to roll and knead for 70-90min, wherein the formula of the compound moisture retention agent comprises the following components in percentage by mass: 15-25%, sodium hexametaphosphate: 15-25%, sodium pyrophosphate: 20-30%, sodium carbonate: 30 to 40 percent.

Preferably, a method of maintaining the color of a steak comprising the steps of:

s1, adding the beef into the rolling and kneading machine for rolling and kneading, wherein the rotating speed of the rolling and kneading machine is 5-8ra/min, and the rolling and kneading time is 10-15 min;

s2, adding a composite color fixative into the beef, and performing tumbling for 8-15min, wherein the formula of the composite color fixative comprises the following components in percentage by mass: 30%, sodium erythorbate: 35%, astaxanthin: 10%, vitamin E: 25 percent;

s3, adding the compound moisture retention agent into the beef, and continuing to roll and knead for 70-90min, wherein the formula of the compound moisture retention agent comprises the following components in percentage by mass: 20%, sodium hexametaphosphate: 20%, sodium pyrophosphate: 25%, sodium carbonate: 35 percent.

Preferably, in step S2, the mass ratio of the added composite color fixative to the beef is 3: 1000.

Preferably, in step S2, the rotating speed of the tumbler is 6ra/min, and the tumbling time is 10 min.

Preferably, in step S3, the mass ratio of the added composite moisture retention agent to beef is 1: 500.

Preferably, in step S3, the rotating speed of the tumbler is 6ra/min, and the tumbling time is 80 min.

Preferably, in steps S1, S2 and S3, the processing temperature is maintained at 4-6 deg.C, and the pressure vacuum degree is maintained at 0.06-0.08 MPa.

The invention has the beneficial effects that: the product prepared by the processing method has the advantages of small color change of meat, small color difference, uniform taste, higher efficiency, low damage degree to meat fibers, no loss of elasticity and taste of the product, tender meat, capability of keeping the original color and sensory requirements of beef, improvement of product yield, lower cost and higher market competitiveness.

Detailed Description

A composite color fixative comprises the following components in percentage by mass: 25-35%, sodium erythorbate: 30-40%, astaxanthin: 5-15%, vitamin E: 20 to 30 percent.