阅读说明：本技术 一种蔬菜汁腌制牛排的加工工艺 (Processing technology for pickling beefsteak with vegetable juice ) 是由 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 于 2019-10-31 设计创作，主要内容包括：本发明属于食品加工技术领域,公开了一种蔬菜汁腌制牛排的加工工艺,包括以下步骤：1)原料牛肉解冻并进行修整；2)在修整后的牛肉中注射料液；3)将注射好的牛肉进行一次滚揉,然后切块,加入酶溶液后再进行二次滚揉；4)将二次滚揉后的牛肉进行灌装、排空气、打卡；5)将灌装后的肉条于0-4℃反应5-12小时,或者于12℃以下反应2-4小时,然后将反应好的肉进行速冻；6)将速冻肉条进行缓解冻,拆去灌装袋后进行切片；7)将步骤6)得到的切片进行速冻、装袋、检测、装箱、入库。本发明的加工工艺制得的牛排味道丰富,煎制时不易出现炭黑,色泽鲜亮、肉质鲜嫩。(The invention belongs to the technical field of food processing, and discloses a processing technology for beefsteak pickled with vegetable juice, which comprises the following steps: 1) unfreezing and trimming raw beef; 2) injecting feed liquid into the trimmed beef; 3) performing primary rolling and kneading on the injected beef, then cutting into blocks, adding an enzyme solution, and performing secondary rolling and kneading; 4) filling, exhausting air and punching cards on the beef after the secondary rolling and kneading; 5) reacting the filled meat strips at 0-4 ℃ for 5-12 hours or below 12 ℃ for 2-4 hours, and then quickly freezing the reacted meat; 6) slowly thawing the quick-frozen meat strips, removing filling bags and slicing; 7) and 6) quickly freezing, bagging, detecting, boxing and warehousing the slices obtained in the step 6). The beefsteak prepared by the processing technology has rich taste, is not easy to generate carbon black during frying, and has bright color and fresh and tender meat.)

1. A processing technology for beefsteak pickled with vegetable juice is characterized by comprising the following steps:

1) unfreezing and trimming raw beef;

2) injecting feed liquid into the trimmed beef;

the feed liquid comprises the following components in parts by weight: 15-30 parts of vegetable juice, 10-25 parts of coconut oil, 3-6 parts of phosphoric acid composite salt, 2-5 parts of soybean protein isolate, 1-3 parts of clove powder, 2-8 parts of nutmeg powder, 2-4 parts of pepper powder, 0.5-2 parts of garlic powder, 0.2-1 part of rosewood powder, and 10-20 parts of water and/or ice; the temperature of the feed liquid is below 6 ℃;

the vegetable juice is obtained by chopping and mixing celery, carrots, onions and water and then filtering, wherein the weight ratio of the celery, the carrots, the onions and the water is 1-2: 1.5-2: 2-4; the phosphoric acid composite salt contains sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate, and the weight ratio of the sodium tripolyphosphate, the sodium hexametaphosphate and the sodium pyrophosphate is 2-4: 0.5-1.2: 0.4-1.6;

3) performing primary rolling and kneading on the injected beef, then cutting into blocks, adding an enzyme solution, and performing secondary rolling and kneading;

4) filling, exhausting air and punching cards on the beef after the secondary rolling and kneading;

5) reacting the filled meat strips at 0-4 ℃ for 5-12 hours or below 12 ℃ for 2-4 hours, and then quickly freezing the reacted meat;

6) slowly thawing the quick-frozen meat strips, removing filling bags and slicing;

7) and 6) quickly freezing, bagging, detecting, boxing and warehousing the slices obtained in the step 6).

2. The process for preparing beefsteak pickled with vegetable juice as claimed in claim 1, wherein the process comprises the following steps: the raw material beef is selected from one of a big cover, a small cover, a core, a western style cold dish, a head cover and a tendon; thawing raw beef at a temperature below 20 deg.C to a central temperature of 0-4 deg.C.

3. The process for preparing beefsteak pickled with vegetable juice as claimed in claim 1, wherein the process comprises the following steps: the feed liquid comprises the following components in parts by weight: 20-30 parts of vegetable juice, 15-25 parts of coconut oil, 3-4 parts of phosphoric acid composite salt, 4-5 parts of soybean protein isolate, 1-3 parts of clove powder, 5-8 parts of nutmeg powder, 2-3 parts of pepper powder, 1-2 parts of garlic powder, 0.2-0.6 part of rosewood powder, and 15-20 parts of water and/or ice; the dosage of the feed liquid is 35-65% of the weight of the trimmed beef.

4. The process for preparing beefsteak pickled with vegetable juice as claimed in claim 1, wherein the process comprises the following steps: the weight ratio of the celery, the carrot, the onion and the water is 1.5: 1.8: 3.

5. The process for preparing beefsteak pickled with vegetable juice as claimed in claim 1, wherein the process comprises the following steps: and during the primary rolling, the vacuum degree of the rolling machine is below-0.08 MPa, the rotating speed is 8 circles per minute, and the rolling time is 45-90 minutes.

6. The process for preparing beefsteak pickled with vegetable juice as claimed in claim 1, wherein the process comprises the following steps: the enzyme solution is prepared by uniformly chopping papain and ice water, the temperature of the enzyme solution is below 5 ℃, and the enzyme content in the enzyme solution is 1-5% of the weight of the trimmed beef.

7. The process for preparing beefsteak pickled with vegetable juice as claimed in claim 1, wherein the process comprises the following steps: and during the secondary rolling, the vacuum degree of the rolling machine is below-0.08 MPa, the rotating speed is 8 circles per minute, and the rolling time is 20 minutes.

8. The process for preparing beefsteak pickled with vegetable juice as claimed in claim 1, wherein the process comprises the following steps: the filling is completed within 30 minutes after the second tumbling.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a processing technology for beefsteak pickled with vegetable juice.

Background

The beef is rich in protein, the amino acid composition of the beef is closer to the requirements of human bodies than that of the pork, the disease resistance of the body can be improved, and the method has good effects on recuperation after diseases, tissue repair and the like. The creatine content in beef is higher than that of any other food, and the beef is particularly effective in increasing muscle and strength. In addition, the beef also contains rich vitamin B6, vitamin B12, magnesium, iron, potassium, zinc, carnitine, linoleic acid and other nutrient elements, and has good effects of promoting substance metabolism, enhancing immunity and the like.

Steak, also called steak, is a lumpy beef, one of the most common foods in western-style food, and the cooking method of steak is mainly frying and roasting. With the improvement of the consumption level of residents in China and the expansion of beef cattle industry, the consumption of beefsteaks in China is increased day by day, a large number of vacuum-packaged beefsteaks are produced in the market, and consumers can eat the beefsteaks by heating after purchasing the beefsteaks, so that the daily eating of the beefsteaks by the consumers becomes better and more convenient. However, the existing vacuum-packaged beefsteak products generally have the defects of hard meat quality and poor taste, and the development of the instant beefsteak is influenced. In addition, in the existing instant beefsteak making process, in order to keep beef moisture and reduce shearing force, so that the beefsteak is bright in color and smooth and tender in meat quality, a large amount of preservative is usually added, and the taste of the beef is affected.

Disclosure of Invention

Aiming at the problems in the prior art, the invention aims to provide a processing technology for beefsteak pickled with vegetable juice. The processing technology adopts specific processing steps and a pickling formula, and the prepared beefsteak is fresh and tender in meat quality, bright in color and luster, less prone to carbon black in the frying process, and good in appearance and taste.

The invention provides a processing technology for beefsteak pickled with vegetable juice, which comprises the following steps:

1) unfreezing and trimming raw beef;

2) injecting feed liquid into the trimmed beef;

3) performing primary rolling and kneading on the injected beef, then cutting into blocks, adding an enzyme solution, and performing secondary rolling and kneading;

4) filling, exhausting air and punching cards on the beef after the secondary rolling and kneading;

5) reacting the filled meat strips at 0-4 ℃ for 5-12 hours or below 12 ℃ for 2-4 hours, and then quickly freezing the reacted meat;

6) slowly thawing the quick-frozen meat strips, removing filling bags and slicing;

7) and 6) quickly freezing, bagging, detecting, boxing and warehousing the slices obtained in the step 6).

According to the invention, the raw material beef is selected according to the type of the beefsteak, and the raw material beef can be selected from one of a big cover of a cattle-lin, a small cover of a cattle-lin, a cattle-lin core, a western cold, a brain cover and a tendon.

Thawing raw beef at a temperature below 20 deg.C to a central temperature of 0-4 deg.C. The unfreezing is completed in the unfreezing time, which is about 24 hours generally, and good indoor ventilation is required. The raw materials should be used in time after being thawed to the required temperature, and the raw materials which cannot be used in time are stored in a pickling room at 0-4 ℃ to prevent the temperature of meat from rising.

The raw material beef can be trimmed by adopting a conventional trimming mode, for example, a big cover of the beef lin, a small cover of the beef lin and the beef lin core are opened, fascia and blood vessels are trimmed, the middle of the beef lin core is separated along the fascia, the fascia is trimmed, the raw material is not required to be stripped, the small side of the beef lin core also needs to be placed independently, the raw material is trimmed when the raw material is trimmed, and the central temperature of the raw material is controlled below 7 ℃; removing a thicker oil layer on the surface of the beef steak in western cold, so that the thickness of the oil layer is less than or equal to 1cm, removing thick oil on the side surface, thick ribs and plate ribs, removing the ribs of beauty, removing meat on the part connected with the meat, and reserving the oil layer on the surface of the meat, so that the cut surface of each beef steak has an oil surface; trimming of the upper cerebrum: taking out the upper brain cover of the thawed upper brain, thoroughly opening, removing fascia, extravasated blood, large fat and the like, removing blood vessels in the center of meat, along the trend of shredded meat, containing 2 blood vessels, and digging out the blood vessels; cut into meat strips of about 300g along the silk.

According to the invention, the feed liquid can comprise the following components in parts by weight: 15-30 parts of vegetable juice, 10-25 parts of coconut oil, 3-6 parts of phosphoric acid composite salt, 2-5 parts of soybean protein isolate, 1-3 parts of clove powder, 2-8 parts of nutmeg powder, 2-4 parts of pepper powder, 0.5-2 parts of garlic powder, 0.2-1 part of rosewood powder, and 10-20 parts of water and/or ice.

The vegetable juice is obtained by chopping and filtering celery, carrots, onions and water, wherein the weight ratio of the celery, the carrots, the onions and the water is 1-2: 1.5-2: 2-4.

The phosphate composite salt contains sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate, and the weight ratio of the sodium tripolyphosphate to the sodium hexametaphosphate to the sodium pyrophosphate can be 2-4: 0.5-1.2: 0.4-1.6.

In addition, the coconut oil is used for supplementing fat to the beef, the phenomenon that the beef is too hard after the beef steak is fried is avoided, the coconut oil can also avoid obesity, the fat is medium-chain triglyceride, and the medium-chain triglyceride can directly run to the liver after entering a body and does not participate in the circulation of the body, so that almost no fat exists in the body after the energy is consumed, the medium-chain triglyceride in the body needs extra energy to be consumed, and the energy-consuming weight-reducing effect can be achieved.

Preferably, the feed liquid comprises the following components in parts by weight: 20-30 parts of vegetable juice, 15-25 parts of coconut oil, 3-4 parts of phosphoric acid composite salt, 4-5 parts of soybean protein isolate, 1-3 parts of clove powder, 5-8 parts of nutmeg powder, 2-3 parts of pepper powder, 1-2 parts of garlic powder, 0.2-0.6 part of rosewood powder, and 15-20 parts of water and/or ice.

In the invention, the feed liquid is added into a feed barrel of an injection machine for mixing, the injection is started and circulated to a state that borneol is basically dissolved, the temperature of the injection feed liquid is controlled below 6 ℃, and the proportion of water and ice is selected according to the requirement of seasons.

The injection of the invention can be carried out by adopting a conventional mode in the field, for example, the frequency, the pressure, the injection times and the like of the injection can be selected according to the requirements of raw beef, for example, the dosage of the feed liquid can be 35-65% of the weight of the trimmed beef, and the specific dosage can be set according to the requirements.

Preferably, the weight ratio of celery, carrots, onions and water is 1.5: 1.8: 3. The celery, the carrot and the onion are all fresh.

Preferably, during the primary rolling, the vacuum degree of the rolling machine is below-0.08 MPa, the rotating speed is 8 circles/minute, and the rolling time is 45-90 minutes. The rolling and kneading time is selected according to the requirement.

According to the invention, the enzyme solution is prepared by uniformly chopping papain and ice water, the temperature of the enzyme solution is below 5 ℃, and the enzyme content in the enzyme solution is 1-5% of the weight of the trimmed beef.

In the invention, during the secondary rolling, the vacuum degree of the rolling machine is below-0.08 MPa, the rotating speed is 8 circles/minute, and the rolling time is 20 minutes. The enzyme solution is poured into the rear part of the rolling pot as much as possible, the inclination angle of the horizontal shaft of the rolling pot is 5 degrees in 0 minute, 15 degrees in 5 minutes, 5 degrees in 10 minutes and 15 degrees in 15 minutes, and the slurry in the pot is uniformly stirred as much as possible.

Preferably, the filling is completed within 30 minutes after the second tumbling. And filling the rolled and kneaded meat into a casing, wherein the diameter of the casing is selected according to the requirement.

The filling operation is carried out according to the conventional operation, the filled meat is straightened by hands before being clamped and tensioned, and the phenomenon that the fried product is uneven due to uneven internal pressure of the product is prevented. And (3) completely pumping the filled product out of air by using a vacuum sealing machine, and setting the vacuum pumping time to be 20-30 seconds (the time is adjusted according to the vacuum effect, so as to ensure that no air holes exist after cutting and discharging). And (4) punching after filling, wherein the punching is required to be tight, and then manually puncturing is used for exhausting air in the bag.

According to the invention, the reacted meat is put into a quick-freezing warehouse at the temperature of-35 ℃ until the central temperature of the product is below-18 ℃.

When cutting the steak, namely slicing, the meat to be cut into steak is put in advance to be slowly thawed for 8 to 12 hours at the temperature of between 0 and 10 ℃ until the surface is slowly thawed but the meat can not be softened to be discharged with water, and the central temperature is between 2 ℃ below zero and 5 ℃ below zero. The beef steak after slow thawing is suitable for being used for cutting steaks, so that the meat surface of the steak after cutting is flat. Slicing by using a row cutting machine: and (3) removing the filling bag from the thawed meat, slicing the meat by using a row cutting machine, and cutting the meat into beef steak slices with specific thickness according to the requirements. The temperature of a slicing workshop is less than or equal to 12 ℃, and the total retention time of the product in the workshop during slicing is less than or equal to 60 minutes so as to prevent the product from being too high in temperature return.

The quick freezing in the invention is to put the sliced product into a spiral quick freezer at the temperature of minus 45 ℃ until the central temperature of the product is below minus 18 ℃.

Before the products are packed, each bag of products passes through a metal detector to check whether metal foreign matters exist or not, and when the metal foreign matters are detected, the bags are immediately opened for treatment. And (4) putting the boxed products into a-18 ℃ cold storage for temporary storage in time, and marking the products clearly and putting the products orderly after the products are put into the cold storage.

The process parameters which are not limited in the invention are carried out by adopting the conventional modes in the field, such as metal detection, packaging and the like, and the equipment adopted in the processing process can be conventional equipment, such as an injection machine, a rolling machine, a cutting and mixing machine, a filling machine, a row chopping machine and the like.

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

the beefsteak prepared by the processing technology has rich taste, natural beefsteak fragrance and vegetable fragrance, no peculiar smell, dark red color, no obvious red and black phenomena, compact shape, no water discharge, no holes in cut surfaces, no fracture phenomenon after unfreezing, round or oval shape and uniform size. The beef steak is added with coconut oil to supplement fat, so that the meat quality is tender, and the special vegetable juice is adopted to pickle the beef steak, so that the fragrance and the color can be enhanced, and the phenomenon that the appearance and the taste are influenced by the boiling of the beef steak is avoided.

Detailed Description

The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.