Preparation method of ready-to-eat grilled beef steak

Abstract

The invention discloses a preparation method of ready-to-eat grilled beef steak. The process flow comprises the following steps: selecting, mixing and pickling materials; packing, boiling with water, decocting, and cooling; and packing, quick-freezing, boxing and storing in frozen storehouse. The preparation method disclosed by the invention is simple in production process and suitable for industrial production; and the prepared ready-to-eat grilled beef steak has the characteristics of unique flavor and good taste.

Description

A kind of ready-to-eat baked steak preparation method technical field The invention relates to the field of food processing methods, in particular to a method for preparing ready-to-eat baked steak. Background technique Steak products are deeply loved by consumers, but the price of steaks in restaurants makes consumers overwhelmed, and it is difficult for consumers to make steaks at home. It is a waste of time to make delicious steaks in restaurants, and the taste cannot be agreed. The application number is CN200910232686.6, which published "a processing method for grilled steak". The process steps are as follows: after material selection, thawing, and trimming, the material water injection is carried out, the injection rate is 20%, and then statically marinated for 24 hours, and then Quick-freezing treatment, the central temperature of the steak after quick-freezing is -2°C, the surface temperature is -8°C, and then sliced ​​and baked. The thickness of the slice is 18-20m...

AI Technical Summary

Problems solved by technology

Steak products are deeply loved by consumers, but the price of steaks in restaurants makes consumers feel overwhelmed. It is difficult for consumers to make steaks at home. It is a waste of time to make delicious steaks in restaurants, and the taste cannot be agreed.

The application number is CN200910232686.6, which published "a processing method for grilled steak". The process steps are as follows: after material selection, thawing, and trimming, the material water injection is carried out, the injection rate is 20%, and then statically marinated for 24 hours, and then Quick-freezing treatment, the central temperature of the steak after quick-freezing is -2°C, the surface temperature is -8°C, and then sliced ​​and baked. The thickness of the slice is 18-20mm, the weight is 200 grams, and the baking temperature is 140-160°C; The beef is injected with feed water, which will damage the internal tissue of the beef, thus affecting the meatiness of the beef