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Processing method of grilled steak

A processing method and technology of roasting beef, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of old taste, thick fibrous tissue, dry taste of grilled steak, etc., and achieve the effect of sufficient moisture, good taste and obvious effect

Active Publication Date: 2010-06-09
马鞍山雨润食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Steak products are deeply loved by consumers, but due to the influence of the texture, variety, color, and structure of the raw beef itself, the current grilled steak has a dry taste, thicker fibrous tissue, and an older taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1. Select 100 kg of steak raw materials, thaw, trim, and set aside.

[0017] 2. Configure emulsified oil.

[0018] Take by weighing 100 kilograms of purified water, 50 kilograms of minced meat (minced meat of fat 70%), 0.1 kilogram of flavor lipase, 0.05 kilogram of neutral protease, 1 kilogram of water-soluble monoglyceride, 1 kilogram of guar gum. Put minced meat, flavor protease, neutral protease, and water-soluble monoglyceride into a reaction tank, chop and mix into a puree, then add water, and emulsify evenly. Requirements: The temperature of the reaction tank is controlled at 35°C-45°C, and the total time is 4 hours. Then add guar gum, stir and disperse, raise the temperature to 68°C for 60 minutes, and finally pass through a three-stage emulsifier. Take out the emulsified oil and set aside.

[0019] 3. Configure injection water

[0020] Take by weighing 100 kilograms of purified water, 10 kilograms of emulsified oil, 5 kilograms of salt, 1 kilogram of chicke...

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PUM

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Abstract

The invention discloses a processing method for grilled steak. The method comprises the following steps of: injecting material water after material sorting, defreezing and trimming, wherein the water injection rate is 20%; standing and curing for 24 hours; quickly freezing, wherein the center temperature of the quickly-frozen steak is -2 DEG C and the surface temperature is -8 DEG C; slicing and grilling, wherein the slice thickness is 18-20 mm, the weight is 200 grams, and the grilling temperature is 140-160 DEG C. The steak grilled by the invention has multiple flavors and tastes fresh, tender and succulent. The invention has the advantages of novel technique, unique effect, being suitable for industrial production, and the like.

Description

technical field [0001] The invention relates to a processing method of grilled steak, in particular to a processing method of catering grilled steak. Background technique [0002] Steak products are deeply loved by consumers, but due to the influence of the texture, variety, color and structure of the raw beef itself, the current grilled steak has a dry mouthfeel, thicker fibrous tissue, and an older mouthfeel. Contents of the invention [0003] The present invention provides a processing method for grilled steaks aiming at the current characteristics of grilled steaks with less water content, dry taste, thick fibers and old tissues. The grilled steaks produced by the scheme are tender, juicy, delicious and suitable for industrialized mass production Features. [0004] The technical scheme that the present invention adopts is as follows: [0005] A method for processing grilled steaks, the process steps are as follows: After material selection, thawing, and trimming, the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L13/40
Inventor 周辉王赟李海松胡献丽胡向丽
Owner 马鞍山雨润食品有限公司
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