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Low temperature beef steak and preparation method thereof

A steak and low-temperature technology, which is applied in the field of low-temperature steak and its preparation, can solve the problems of product quality and safety, small output and few varieties of processed meat products, and achieve the effect of rich variety, compact structure and good elasticity

Active Publication Date: 2011-03-02
CHINA MEAT RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the output and variety of processed meat products are small, and there are many problems with product quality and safety

Method used

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  • Low temperature beef steak and preparation method thereof
  • Low temperature beef steak and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

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] Smoked 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] Tripolyphosphate sodium salt 0.025kg

[0074] Soy protein 0.22kg

[0075] MSG 0.08kg

[0076] Smoked 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] (3) Drying: ...

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Abstract

The invention provides low-temperature beefsteak which is obtained by thermally processing the following raw materials and auxiliary materials at low temperature. The raw materials comprise the following ingredients by weight parts: 100 parts of beef and 10-15 parts of water; the auxiliary materials comprise the following ingredients by weight parts: 1.5-2.3 parts of common salt, 0.5-1.5 parts ofwhite sugar, 0.1-0.3 part of tripolyphosphate, 0.2-1 part of soybean protein, 0.2-0.4 part of flavor essence, 0.5-1 part of smoke solution, 0.3-0.5 part of white pepper powder, 0.15-0.3 part of nutmeg powder, 0.3-0.5 part of onion powder and 0.1-0.3 part of red pigment. Simultaneously, the invention further provides a preparation method of the low-temperature beefsteak. The beefsteak is processedby the processing method of the low-temperature meat product. As the fumeol is used and the temperature of heat processing is relatively low, the method not only preserves the tenderness and flavor of the high-temperature beefsteak, but also avoids carcinogen, thus providing wider means for beef deep-processing.

Description

technical field [0001] The invention relates to a steak and a preparation method thereof, in particular to a low-temperature steak and a preparation method thereof. Background technique [0002] my country is a big meat producer, and its total meat output has ranked first in the world for 17 consecutive years. However, the output and variety of processed meat products are small, and there are many problems with product quality and safety. [0003] In recent years, with the development of the economy and the improvement of people's living standards, the market demand for high-grade meat products continues to increase. Steak is a kind of dish in western food, with a long history and unique flavor, it is very popular among consumers from all over the world. Ordinary commercially available steaks are mostly processed by grilling or frying. Due to the high temperature of steaks during thermal processing, and the direct contact between steaks and combustion products after grilli...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L1/01A23L13/10A23L5/10
Inventor 王宇韩凯臧明伍乔晓玲杨君娜
Owner CHINA MEAT RES CENT
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