Low Pressure Environment Steak Cooking Nutrition Research And Process Optimization

Taking tenderloin of beef as the raw material, the late-model cooking method was studied, mainly about the changes and differences of quality and nutrition of steak treated by the new and traditional cooking method respectively, which would offer the basis of the theoretical research of cooking process for the future. Main content as follows:Through comparative with steak of heat-fried and steak of direct-fried for shear force,cooking loss,colorchanges,amino acids and volatile flavor compounds,that it results of showed that heat-reated fried steak shear force and cooking loss is less than direct fried steak,there is a significant difference(P<0.05);After the brightnse and red of the heat-fried steak that it above the direct fried steak and there were significant difference(P<0.05).Through a comprehensive analysis of the quality of heat-fried steak is better than direct-fried steak quality which of the total amino acids of the heat-treaded fried steak than directly fried steak.Tenderness, cooking loss, texture, moisture, and basic food stuff of steak were tested, in order to compare with three different cooking conditions under law-pressure:low tension, ordinary pressure, and high pressure. Results showed that the comprehensive analysis of the various elements of beaf treated under low tension was superior to ordinary pressure and high pressure treatments.Under low pressure, the variations of protein content of steak in cooking process showed slow rising. Cooking loss of beef became more serious with temperature increasing. Shear force values of steak aggrandized with temperature increasing. Under the temperature of60℃and65℃, heating within40min, the shear force value of steak was lesser, which was accepted by consumers. The results of sensory evaluation of steak treated by various temperatures and time showed that comprehensive sense score of steak treated under low temperature was higher. Comprehensively considering, the steak could get the best quality when treated under vacuum and low pressure, temperature of65℃, heating time of40min.Considering the effect of different Jianzhi time on the queality of the steak, we found that when the Jianzhi time was longer, the water loss of the steak was more serious, and the oil content went up, and would increase the damage of protein because of the high temperature. With the time of frying extending, the shear force value of steak largened, and after70s, the tenderness was not easily accepted by consumers. In terms of the colour and lustre, brightness decreased, and the red and yellow value rose. By sensory evaluation, under the condition of vacuum, low pressure and heat treatment, when the steak was heating60s, the quality was of its best, and it was the time when the tenderness, flavor, and juiciness were easily accepted by consumers.