Low temperature beef steak and preparation method thereof
A steak, low temperature technology, applied in the field of low temperature steak and its preparation, can solve the problems of small output, less variety, product quality and safety of processed meat products, and achieve the effects of rich variety, good elasticity and tight structure
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Embodiment 1
[0023] The formula of the low-temperature steak of the present embodiment is:
[0024] Beef 100Kg
[0025] Water 12Kg
[0026] Salt 2.0Kg
[0027] White sugar 1.0Kg
[0028] Sodium tripolyphosphate 0.2Kg
[0029] Soy protein 0.5kg
[0030] MSG 0.2kg
[0031] Smoke liquid 0.5kg
[0032] White pepper powder 0.3kg
[0033] Nutmeg powder 0.18kg
[0034] Onion powder 0.3kg
[0035] Monascus red pigment 0.1kg.
[0036] The above raw materials can be obtained commercially, and the smoked liquid is a natural beech wood smoked flavor solution extracted from partially hydrogenated soybean oil.
[0037] Such as figure 1 As shown, the preparation method of the low-temperature steak of the present embodiment includes the following steps:
[0038] (1) Take beef foreleg meat, cut into 1.5cm thick slices after removing foreign matter such as fascia, blood stains, and wounds;
[0039] (2) Put the auxiliary materials into ice water, stir and dissolve evenly, put them together with ...
Embodiment 2
[0046] The formula of the low-temperature steak of the present embodiment is:
[0047] Beef 3700g
[0048] water 540g
[0049] Salt 68.08g
[0050] White sugar 42.03g
[0051] Sodium tripolyphosphate 9.47g
[0052] Soy Protein 14.8g
[0053] MSG 8.88g
[0054] Smoked liquid 20.72g
[0055] White pepper powder 11.25g
[0056] Nutmeg powder 7.4g
[0057] Onion powder 11.84g
[0058] Monascus red pigment 5.92g.
[0059] Such as figure 1 As shown, the preparation method of the low-temperature steak of the present embodiment includes the following steps:
[0060] (1) Take beef foreleg meat, cut into 2cm thick slices after removing foreign matters such as fascia, blood stains, and wounds;
[0061] (2) Put the auxiliary materials into ice water, stir and dissolve evenly, put them together with the beef in a vacuum tumbler to marinate, tumbling time 15 minutes, resting time 30 minutes, total working time 10 hours, tumbling temperature 2 ℃;
[0062] (3) Drying: place the ...
Embodiment 3
[0068] The formula of the low-temperature steak of the present embodiment is:
[0069] Beef 25kg
[0070] water 3.2kg
[0071] Salt 0.4kg
[0072] White sugar 0.2kg
[0073] Sodium tripolyphosphate 0.025kg
[0074] Soy protein 0.22kg
[0075] Monosodium glutamate 0.08kg
[0076] Smoke liquid 0.13kg
[0077] White pepper powder 0.085kg
[0078] Nutmeg powder 0.043kg
[0079] Onion powder 0.075kg
[0080] Monascus red pigment 0.06kg.
[0081] Such as figure 1 As shown, the preparation method of the low-temperature steak of the present embodiment includes the following steps:
[0082](1) Take beef foreleg meat, cut into 1cm thick slices after removing foreign matter such as fascia, blood stains, and wounds;
[0083] (2) Put the auxiliary materials into ice water, stir and dissolve evenly, put them together with the beef in a vacuum tumbler to marinate, tumbling time 20 minutes, resting time 40 minutes, total working time 12 hours, tumbling temperature 3 ℃;
[0084] ...
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