大众化牛排的研制

Development of popular beef steak

研究旨在研发一种滋嫩、营养、方便的大众化牛排,让普通消费者享受昔日西餐厅的＂高大上＂牛排。通过单因素试验筛选最佳工艺配方,并分析产品质量。筛选的工艺配方：肉牛选择→屠宰→排酸嫩化（2~4℃吊挂72h）→生物嫩化（食盐0.4%,生物嫩化剂0.08%）→滚揉嫩化（30min）→嫩化（4℃,12h）→分割包装→质检→成品。产品色泽红褐鲜亮、滋嫩鲜美、口感好、食用方便,挥发性盐基氮1.1mg/100g、剪切力4.96 KGF,菌落总数3.5×10^4cfu/g,产品符合相关标准。

It was aimed at developing a kind of tender,nutritious and convenient beef steak. It made ordinary consumers enjoy the ＂ high level＂ steak of western restaurant in the past. Through the single factor experiment,the optimal process formula was selected. And the product quality was analyzed.The process formula was screened to make products by beef cattle choice,slaughter,conditioning（ 2 ~4℃ hanging for 72h）,biological tenderization（ 0. 4% salt and 0. 08% biological tenderizing agent）,tumbling tenderness（ 30min）,tenderness（ 4℃,12h）,division and packaging and quality inspection.The color of the product was bright reddish brown,and the taste of it was tender and delicious. And it was convenient to eat. The TVB- N of the products was 1. 1mg /100 g. The shear stress was 4. 96 KGF.The total number of colony was 3. 5 × 10^4 cfu / g. The products met the relevant standards.