The invention discloses a steak preparation process, and relates to the technical field of meat
food processing. The steak preparation process comprises the following steps: S1, thawing; S2, trimming;S3, injecting; S4,
pickling; S5, shaping; S6, freezing; S7, sawing into pieces; and S8, packaging. A material for
pickling comprise the following components: fresh ginger juice,
oyster sauce, dark soy sauce,
beef extract,
dry powder and water. In a vacuum tumbling process,
pressure difference between inside and outside of
muscle fibers tends to loosen
muscle fiber structure, so that connecting effect between the
muscle fibers is weakened, muscle
fiber gap is increased,
binding force is reduced, and shearing force is reduced. Fresh ginger contains
protease, and can properly decompose collagenand
elastin with complex structures in connective tissues and muscle fibers of meat, so that
chemical bond parts in
protein molecules are broken, molecular structures of the collagen and the
elastin are destroyed, and tenderness of the meat is greatly improved. Moreover, the fresh ginger juice can significantly reduce fishy smell of the beef, so that
flavor of the beef is well improved.