阅读说明：本技术 一种提高牛排口感与风味的加工方法 (Processing method for improving mouthfeel and flavor of beefsteak ) 是由 周辉 徐宝才 王兆明 蔡克周 李沛军 徐世杰 于 2020-04-23 设计创作，主要内容包括：本发明涉及食品加工技术领域,尤其是一种提高牛排口感与风味的加工方法,向修整后的牛肉肉块内注射油茶籽油不饱和脂肪酸乳化液,再经过两次呼吸式真空滚揉,然后灌装、速冻、切片；其中,所述油茶籽油不饱和脂肪酸乳化液的组分包括40％-45％油茶籽油、0.1％-0.15％卵磷脂、0.1％-0.2％葡萄籽提取物、1.0％-1.2％全脂乳粉、0.8％-1.0％甲基纤维素,余量为水。本发明通过油茶籽油为主的乳化液和粘结乳液的制备、中温料液高压注射和低速呼吸式真空滚揉,改善了普通牛肉的脂肪含量及分布状况,提高了牛肉脂肪中不饱和脂肪酸的比例；制成的牛排口感润滑细腻、汁液丰富、风味浓郁。(The invention relates to the technical field of food processing, in particular to a processing method for improving the taste and flavor of beefsteak, which comprises the steps of injecting camellia oleifera seed oil unsaturated fatty acid emulsion into trimmed beef blocks, performing twice breathing type vacuum rolling, filling, quick-freezing and slicing; the components of the camellia oleosa seed oil unsaturated fatty acid emulsion comprise 40-45% of camellia oleosa seed oil, 0.1-0.15% of lecithin, 0.1-0.2% of grape seed extract, 1.0-1.2% of whole milk powder, 0.8-1.0% of methyl cellulose and the balance of water. According to the invention, through preparation of the emulsion and the bonding emulsion which mainly comprise the camellia seed oil, high-pressure injection of medium-temperature feed liquid and low-speed breathing type vacuum tumbling, the fat content and distribution condition of common beef are improved, and the proportion of unsaturated fatty acid in beef fat is increased; the prepared beefsteak has smooth and fine taste, rich juice and rich flavor.)

1. A processing method for improving the mouthfeel and flavor of beefsteak is characterized in that: injecting camellia seed oil unsaturated fatty acid emulsion into the trimmed beef blocks, performing twice breathing type vacuum rolling, filling, quick-freezing and slicing;

the camellia seed oil unsaturated fatty acid emulsion comprises 40-45% of camellia seed oil, 0.1-0.15% of lecithin, 0.1-0.2% of grape seed extract, 1.0-1.2% of whole milk powder, 0.8-1.0% of methyl cellulose and the balance of water.

2. The processing method for improving the mouthfeel and flavor of beefsteak according to claim 1, which is characterized in that: the components in the camellia oleosa seed oil unsaturated fatty acid emulsion also comprise 2-3% of salt, 0.5-1% of white granulated sugar, 0.3-0.5% of black pepper juice and 0.2-0.3% of sodium tripolyphosphate.

3. The processing method for improving the mouthfeel and flavor of beefsteak according to claim 2, which is characterized in that: the preparation method of the oil-tea camellia seed oil unsaturated fatty acid emulsion comprises the steps of preheating oil-tea camellia seed oil to a temperature of more than 40 ℃, homogenizing the oil-tea camellia seed oil, lecithin, grape seed extract, whole milk powder and methyl cellulose by a high-speed homogenizer at a speed of 15000rpm for 10min, and carrying out high-speed shearing emulsification to form a uniform oil-in-water emulsion; then adding salt, white granulated sugar, black pepper juice and sodium tripolyphosphate, homogenizing again at the speed of 600rpm for 5min, homogenizing to form uniform emulsion for emulsification; controlling the temperature of the emulsion to be 40-50 ℃.

4. The processing method for improving the mouthfeel and flavor of beefsteak according to claim 1, which is characterized in that: during injection, a pressure pump is adopted for high-pressure injection, the pressure is 0.7MPa-0.8MPa, 4 symmetrically-divided holes are adopted for an injection needle, the diameter of each hole is 4mm, the temperature of the emulsion is 40-50 ℃, the emulsion is uniformly injected into beef blocks, fat grains are formed under high pressure, and the injection rate is 35-40%.

5. The processing method for improving the mouthfeel and flavor of beefsteak according to claim 1, which is characterized in that: when the first breathing type vacuum tumbling is carried out, the beef injected with the emulsion is put into a tumbling machine, the total tumbling time is 2 hours, the time length of each operation is 5min, the operation is suspended for 15min, and the rotating speed is 7-8 r/min. The vacuum degree was controlled at 20 mmhg.

6. The processing method for improving the mouthfeel and flavor of beefsteak according to claim 1, which is characterized in that: and when the second respiratory vacuum tumbling is carried out, 7-8% of the adhesive emulsion is added, the tumbling time is 10 minutes, and the rotating speed is 7-8 r/min.

7. The processing method for improving the mouthfeel and flavor of beefsteak according to claim 6, which is characterized in that: the components of the adhesive emulsion comprise 0.3-0.4kg of TG enzyme, 0.5-0.6kg of sodium caseinate, 0.1kg of sodium hexametaphosphate and 7-8kg of ice water.

8. The processing method for improving the mouthfeel and flavor of beefsteak according to claim 7, which is characterized in that: the preparation method of the adhesive emulsion comprises the steps of adding TG enzyme, sodium caseinate and sodium hexametaphosphate into ice water, and emulsifying at a high speed for 10 minutes to obtain the adhesive emulsion.

9. The processing method for improving the mouthfeel and the flavor of the beefsteak according to any one of claims 1 to 8, which is characterized by comprising the following steps:

(a) warehousing raw materials: the raw meat is frozen beef, and is accepted according to acceptance criteria, and the raw meat is stored in a freezer below-18 ℃;

(b) unfreezing: unfreezing the raw meat at the temperature of less than or equal to 15 ℃, unfreezing the raw meat for 24-48 hours in winter and 12-24 hours in summer until the surface temperature reaches 0-7 ℃ or the unfreezing rate reaches more than 80%, and ending the unfreezing;

(c) trimming hip meat into an approximate rectangle, removing surface fascia, and controlling the thickness of raw meat to be 8-10 cm;

(d) preparing an oil-tea camellia seed oil unsaturated fatty acid emulsion;

(e) high-pressure injection; (f) carrying out first breathing type vacuum rolling and kneading; (g) performing secondary breathing type vacuum rolling and kneading;

(h) filling: quickly filling into fiber casings with the caliber of 105, and controlling the time within 2 hours;

(i) quick-freezing: the temperature of the instant freezer is required to be less than or equal to minus 35 ℃, the product is quickly frozen until the surface temperature of the product is less than or equal to minus 10 ℃, and the product is refrigerated in a warehouse at the temperature of below minus 18 ℃ for more than 24 hours;

(j) slicing: sawing the quick-frozen raw meat into slices by using an electric saw, wherein the weight of each slice is as follows: 160g-165g, thickness of 0.8 cm-1 cm, length: 15cm to 19.5cm, maximum width: 7 cm-9 cm;

(k) scattering spices: each block is sprinkled with 1g to 1.5g of spice powder, and the spice powder is sprinkled on one side and evenly distributed; other flavors follow the recipe;

(l) Packaging: the specification of the white bag is as follows: and (3) placing the tea in 1 block/bag of 17cm by 26cm, placing the tea on a pad in a vacuum packaging mode with the side without spicery spreading downward, and packaging the tea in order and attractively.

Technical Field

The invention relates to the technical field of food processing, in particular to a beefsteak processing method.

Background

The marbling of the beef is the marbling which is formed by the uniform, fine and dense distribution of fat in the beef muscle fiber and is the basis of beef rating. The beef with marbling has fine taste and is popular with consumers. The 12 th and 13 th rib eye muscle cross sections are determined positions of beef marbling according to beef grade standards in China, and are divided into 1 grade, 2 grade, 3 grade, 4 grade and 5 grade by taking the marbling abundance degree as the standard. At present, the main beef cattle breeds in the world comprise Japanese cattle, Haeford cattle, Brachypod cattle, Holland cattle, Angus cattle, Piegermot cattle, Denmark red cattle and the like. Among them, Japanese and cattle have marbling which is uniformly distributed, complicated and fine, and like frost and snow, so that they are reputed to be "frost and downy beef".

However, only a few varieties of beef can produce the beef with the real marble texture under the severe feeding condition, and the production cost is extremely high, so the product price is high and is more than 4 times of that of the common beef.

Compared with the crude fat content of the beef of the front leg and the back leg of the common cattle of less than 5 percent, the fat content of the marbled beef is up to 35 percent, the energy is very high, and the main component of the beef fat is composed of saturated fatty acid; the high intake of saturated fatty acid is the main reason of raising blood cholesterol, triacylglycerol and low-density lipoprotein cholesterol (LDL-C), and the secondary causes the artery lumen to be narrow, forms atherosclerosis and increases the risk of suffering various cardiovascular and cerebrovascular diseases.

Disclosure of Invention

The invention aims to provide a processing method for improving the mouthfeel and flavor of beefsteak, and aims to solve the problems of high production cost, high energy, high health risk and the like of the traditional marbling beef. According to the method, the unsaturated fatty acid emulsion mainly containing the camellia seed oil is injected into the low-grade beef (beef rump), so that the proportion of the unsaturated fatty acid in beef fat is increased, the taste and the flavor of the beef are improved, and the novel beefsteak is developed.

In order to achieve the purpose, the invention provides the following technical scheme:

a processing method for improving taste and flavor of beefsteak comprises injecting oleum Camelliae unsaturated fatty acid emulsion into trimmed beef meat, kneading twice in vacuum, packaging, quick freezing, and slicing;

the components of the camellia oleosa seed oil unsaturated fatty acid emulsion comprise 40-45% of camellia oleosa seed oil, 0.1-0.15% of lecithin, 0.1-0.2% of grape seed extract, 1.0-1.2% of whole milk powder, 0.8-1.0% of methyl cellulose and the balance of water.

The components in the camellia oleosa seed oil unsaturated fatty acid emulsion also comprise 2-3% of salt, 0.5-1% of white granulated sugar, 0.3-0.5% of black pepper juice and 0.2-0.3% of sodium tripolyphosphate.

The preparation method of the oil-tea camellia seed oil unsaturated fatty acid emulsion comprises the steps of preheating oil-tea camellia seed oil to a temperature of more than 40 ℃, homogenizing the oil-tea camellia seed oil, lecithin, grape seed extract, whole milk powder and methyl cellulose by a high-speed homogenizer at a speed of 15000rpm for 10min, and carrying out high-speed shearing emulsification to form a uniform oil-in-water emulsion; then adding salt, white granulated sugar, black pepper juice and sodium tripolyphosphate, homogenizing again at the speed of 600rpm for 5min, homogenizing to form uniform emulsion for emulsification; controlling the temperature of the emulsion to be 40-50 ℃.

During injection, a pressure pump is adopted for high-pressure injection, the pressure is 0.7MPa-0.8MPa, 4 symmetrically-divided holes are adopted for an injection needle, the diameter of each hole is 4mm, the temperature of the emulsion is 40-50 ℃, the emulsion is uniformly injected into beef blocks, fat grains are formed under high pressure, and the injection rate is 35-40%.

Wherein, when the first breathing type vacuum tumbling is carried out, the beef injected with the emulsion is put into a tumbling machine, the total tumbling time is 2h, the time length of each operation is 5min, the suspension time is 15min, and the rotating speed is 7-8 r/min. The vacuum degree was controlled at 20 mmhg.

Wherein, when the second breathing type vacuum tumbling is carried out, 7 to 8 percent of the adhesive emulsion is added, the tumbling time is 10 minutes, and the rotating speed is 7 to 8 r/min.

The components of the adhesive emulsion comprise 0.3-0.4kg of TG enzyme, 0.5-0.6kg of sodium caseinate, 0.1kg of sodium hexametaphosphate and 7-8kg of ice water.

The preparation method of the adhesive emulsion comprises the steps of adding TG enzyme, sodium caseinate and sodium hexametaphosphate into ice water, and emulsifying at a high speed for 10 minutes to obtain the adhesive emulsion.

Further, the processing method specifically comprises the following steps:

(a) warehousing raw materials: the raw meat is frozen beef (beef rump), and is accepted according to the acceptance standard of the company, and the raw meat is stored in a freezing warehouse below-18 ℃.

(b) Unfreezing: the raw meat is unfrozen under the environment of less than or equal to 15 ℃, the raw meat is unfrozen for 24-48 hours in winter and 12-24 hours in summer, and the unfreezing is finished when the surface temperature reaches 0-7 ℃ (or the unfreezing rate reaches more than 80%).

(c) Trimming the hip meat into a shape similar to a rectangle, removing surface fascia, and controlling the thickness of the raw meat to be 8-10 cm.

(d) And (3) preparation of the camellia oleosa seed oil unsaturated fatty acid emulsion.

(e) High pressure injection.

(f) Respiratory vacuum kneading (primary kneading).

(g) Respiratory vacuum kneading (secondary kneading).

(h) Filling: quickly filling into fiber casings with a caliber of 105. The time is controlled within 2 hours.

(i) Quick-freezing: the temperature of the instant freezer is required to be less than or equal to minus 35 ℃, and the instant freezer is quickly frozen until the surface temperature of the product is less than or equal to minus 10 ℃. Refrigerating at-18 deg.C for more than 24 hr.

(j) Slicing: sawing the quick-frozen raw meat into slices by using an electric saw, wherein the weight of each slice is as follows: 160g-165g, thickness of 0.8 cm-1 cm, length: 15cm to 19.5cm, maximum width: 7 cm-9 cm.

(k) Scattering spices: each block is sprinkled with 1 g-1.5 g of spice powder, and the mixture is sprinkled on one side and evenly distributed, wherein the ratio of the black pepper pieces to the pepper pieces is 7: 1. Other flavors are performed according to the recipe.

(l) Packaging: the specification of the white bag is as follows: and (3) placing the tea in 1 block/bag of 17cm by 26cm, placing the tea on a pad in a vacuum packaging mode with the side without spicery spreading downward, and packaging the tea in order and attractively.

(m) quick-freezing: the temperature of the quick freezer is less than or equal to-35 ℃, and the surface temperature of the quick-frozen product is less than or equal to-12 ℃.

(n) metal detection: the product should be detected by a metal detector one by one, and no metal can be detected. The calibration standard module of the detector is FeSus

(o) boxing and shipping: and (5) boxing by using a yellow board box. The packaging mark is clear, and the packed product is put into a freezer for temporary storage below-18 ℃.

Wherein the Oil Camellia seed Oil is Oil obtained from mature seed of Camellia oleifera (or Camellia oleifera) belonging to Theaceae by Oil extraction techniques such as squeezing method and leaching method. The main fatty acid components in the oil-tea camellia seed oil are palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid and the like, wherein the content of unsaturated fatty acid is more than 80%. The camellia seed oil contains abundant vitamin A, E, D, K and various natural antioxidant components, has good regulating effect on human cardiovascular and cerebrovascular, digestion, reproduction, neuroendocrine and immune systems, and can obviously improve diseases such as hypertension, cardiovascular and cerebrovascular diseases, obesity and the like after being eaten for a long time.

Compared with the prior art, the invention has the beneficial effects that:

the processing method improves the fat content and distribution condition of the common beef and increases the proportion of unsaturated fatty acid in beef fat by the comprehensive application of the emulsion and the bonding emulsion which mainly comprise the camellia seed oil, the high-pressure injection of the medium-temperature feed liquid and the low-speed breathing type vacuum rolling technology. The prepared beefsteak has smooth and fine taste, rich juice and rich flavor. And the camellia oleosa seed oil and the grape seed extract contain a large amount of unsaturated fatty acids and natural antioxidant components, so that the health attribute of the beefsteak is improved.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.