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CN-122004416-A - Sauced beef and preparation method thereof

CN122004416ACN 122004416 ACN122004416 ACN 122004416ACN-122004416-A

Abstract

The invention relates to the technical field of food processing, and discloses sauced beef and a preparation method thereof. The preparation method comprises (1) pickling beef in pickling solution containing potentilla anserina powder, scalding in water, granulating to obtain pickled beef, (2) marinating the pickled beef in brine containing collagen to obtain marinated beef, and (3) mixing the marinated beef with a stirring material, and sterilizing to obtain the sauced beef. The sauced beef prepared by the method can provide nutrition, flavor and health care functions, and simultaneously combines the collagen protein to increase the water retention, tenderness and yield of the sauced beef so as to improve the mouthfeel, quality and economic benefit.

Inventors

  • LI XIAOMIN
  • CHEN CUIQIONG
  • DING ZIYUAN
  • CHENG QINGHONG
  • Qu Yanghua
  • Puhuazhaxi
  • FENG SHENGMING
  • LI QI
  • LIU BAOYU
  • ZHAO GUOYING

Assignees

  • 中粮营养健康研究院有限公司
  • 门源回族自治县农牧水利和科技局
  • 青海宸焜食品有限公司

Dates

Publication Date
20260512
Application Date
20260206

Claims (10)

  1. 1. A method for preparing sauced beef, the preparation method is characterized by comprising the following steps: (1) Pickling beef in pickling solution containing potentilla anserina powder, scalding water and granulating to obtain pickled beef; (2) Marinating the marinated beef in brine containing bone collagen to obtain marinated beef; (3) Mixing the marinated beef with the mixed materials, and sterilizing to obtain the sauced beef.
  2. 2. The preparation method of the compound according to claim 1, wherein the potentilla anserina powder is puffed potentilla anserina powder, and the preparation method of the puffed potentilla anserina powder comprises peeling potentilla anserina, puffing with air flow, and pulverizing the air flow puffed potentilla anserina; Preferably, the puffing temperature is 150-190 ℃, the pressure is 0.5-1MPa, the time is 2-6min, and the air flow speed is 8-15m/s; preferably, the crushing is performed so that the particle size of the obtained potentilla anserina powder is 100 meshes or more.
  3. 3. The preparation method according to claim 1, wherein in step (1), the potentilla anserina powder is used in an amount of 1-2 kg relative to 10kg of beef; and/or the content of the potentilla anserina powder in the pickling solution is 30-70 wt%; and/or, the amount of the pickling liquid is 2-5kg relative to 10kg of beef; And/or the curing conditions comprise temperature of 0-10 ℃, time of 10-20h, rotating speed of 5-15r/min and vacuum degree of 0.06-0.09MPa; and/or in the step (1), the pickling liquid further comprises salt, green pepper, white sugar, monosodium glutamate, chicken essence and sesame oil; preferably, the usage amount of salt is 50-100g, the usage amount of green pepper is 10-20g, the usage amount of white sugar is 20-40g, the usage amount of monosodium glutamate is 10-50g, the usage amount of chicken essence is 10-40g, and the usage amount of sesame oil is 10-20g relative to 10kg of beef.
  4. 4. A method of producing according to any one of claims 1 to 3, wherein in step (2), the method of producing brine comprises the steps of; S1, pretreating bovine bone powder by using an organic acid solution, adding protease for enzymolysis reaction, inactivating enzymolysis liquid, and carrying out solid-liquid separation to obtain bone collagen extracting solution; s2, optionally adding spice, salt and monosodium glutamate into the bone collagen extracting solution.
  5. 5. The preparation method according to claim 4, wherein the amount of the organic acid is 10 to 20g relative to 1kg of bovine bone powder; and/or the organic acid is at least one selected from citric acid, malic acid, lactic acid, tartaric acid and acetic acid, preferably citric acid; and/or, the protease is used in an amount of 5-20g relative to 1kg of bovine bone powder; And/or the protease is at least one selected from papain, trypsin and bromelain, preferably papain; and/or the conditions of the enzymolysis reaction comprise the temperature of 45-55 ℃ and the time of 5-8 hours; and/or the inactivation conditions comprise a temperature of 80-85 ℃ for 15-20min, And/or in the step S2, the using amount of the spice is 0-2500g, the using amount of the salt is 300-600g and the using amount of the monosodium glutamate is 100-200g relative to 1kg of the bovine bone powder.
  6. 6. The preparation method according to claim 1, wherein the brine is used in an amount of 16-30kg relative to 10kg of beef in the step (2); Preferably, the marinating conditions comprise a temperature of 85-95 ℃ and a time of 100-150min.
  7. 7. The preparation method according to claim 1, wherein in the step (3), the seasoning comprises salt, white sugar, flavoring agent, essence and spice, and sesame; preferably, the amount of the seasoning is 0.3-0.5kg relative to 10kg of beef; preferably, relative to 10kg of beef, the salt is 10-30g, the white sugar is 30-60g, the flavoring agent is 1-3g, the essence and spice are 0-6g, and the sesame is 300-400g; Preferably, the sterilization conditions are a temperature of 115-121 ℃ and a time of 30-40 min.
  8. 8. The method of claim 1, wherein the beef is yak meat; and/or the bone collagen is bone collagen derived from yaks.
  9. 9. A sauced beef obtainable by the process of any one of claims 1 to 8.
  10. 10. The sauced beef according to claim 9, wherein the moisture content of the sauced beef is not less than 39wt%; Preferably, the sauced beef has a shear force value of no more than 9000g.

Description

Sauced beef and preparation method thereof Technical Field The invention relates to the technical field of food processing, in particular to sauced beef and a preparation method thereof. Background At present, the conventional sauced pork is generally obtained by a method of dry curing meat blocks and then using a slow-fire marinating method of old marinating soup, and excessive denaturation of muscle protein and massive loss of water and soluble substances are easily caused by excessively high marinating temperature or excessively long time, so that the obtained products (especially yak meat products) generally have the current situations of hard firewood mouthfeel, unstable yield, single nutrition enhancing means (such as only adding bone soup) and the like. The simple beef product not only reduces the comprehensiveness of the product in the nutrition supply, influences the adaptation effect of the product on the taste and quality requirements of people, but also influences the economic benefit due to low yield. Disclosure of Invention The invention aims to solve the problems of low yield, poor water retention, single nutritive value and poor economic benefit of the prior art, and provides sauced beef and a preparation method thereof, the spiced beef prepared by the method can provide nutrition components, flavor and health care function, and simultaneously, the water retention, tenderness and yield of the spiced beef are increased by combining the collagen protein, so that the mouthfeel, quality and economic benefit are improved. To achieve the above object, a first aspect of the present invention provides a method for preparing sauced beef, comprising: (1) Pickling beef in pickling solution containing potentilla anserina powder, scalding water and granulating to obtain pickled beef; (2) Marinating the marinated beef in brine containing bone collagen to obtain marinated beef; (3) Mixing the marinated beef with the mixed materials, and sterilizing to obtain the sauced beef. The second aspect of the invention provides sauced beef prepared by the preparation method. The marinated beef prepared by combining the potentilla anserina powder and the bone collagen has the advantages of increasing the nutrition components, the flavor and the health care function, and increasing the water retention, the tenderness and the yield of the marinated beef, so that the mouthfeel, the quality and the economic benefit are improved. Drawings FIG. 1 is a flow chart of a sauced beef process according to a preferred embodiment of the invention; FIG. 2 is a microstructure of spiced beef prepared according to the method of the present invention, wherein the left side is spiced beef treated with the addition of expanded potentilla anserina and papain hydrolyzed collagen (example 1), and the right side is spiced beef treated with the addition of unexpanded potentilla anserina and bone soup (example 6). Detailed Description The endpoints and any values of the ranges disclosed herein are not limited to the precise range or value, and are understood to encompass values approaching those ranges or values. For numerical ranges, one or more new numerical ranges may be found between the endpoints of each range, between the endpoint of each range and the individual point value, and between the individual point value, in combination with each other, and are to be considered as specifically disclosed herein. The first aspect of the invention provides a method for preparing sauced beef, comprising the following steps: (1) Pickling beef in pickling solution containing potentilla anserina powder, scalding water and granulating to obtain pickled beef; (2) Marinating the marinated beef in brine containing bone collagen to obtain marinated beef; (3) Mixing the marinated beef with the mixed materials, and sterilizing to obtain the sauced beef. In the present invention, the selected portion of beef is not particularly limited, and may be a conventional selection when selecting a beef portion, preferably beef is beef front leg meat and/or beef rear leg meat. In the invention, the beef can be pretreated after being selected so as to further improve the taste. The pretreatment includes, but is not limited to, removing fascia, impurities and fat from beef. In the present invention, the size of beef to be salted is not particularly limited, and a person skilled in the art can adjust it by himself according to circumstances, and preferably, the beef is cut into pieces of 8-10cm 3. In order to further improve the water retention, tenderness, yield and the like of the spiced beef, the potentilla anserina powder is preferably puffed potentilla anserina powder, and the preparation method of the puffed potentilla anserina powder comprises the steps of peeling potentilla anserina, performing air flow puffing, and then crushing the air flow puffed potentilla anserina. In the present invention, the method for peeling the potentilla anserina powder is not particul