Double-benefit beefsteak and preparation method thereof

A double-helix beef and beef technology, which is applied in the field of food processing, can solve the problems such as the lack of standardization of beef products, and achieve the effects of improving taste and cross-sectional effect, improving knot strength and enhancing water retention.

Inactive Publication Date: 2012-10-10
SUZHOU HAODELAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a Shuangheli steak and its preparation method, aiming to solve the problem that existing beef products have not been standardized

Method used

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  • Double-benefit beefsteak and preparation method thereof

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Effect test

Embodiment 1

[0032] Embodiment 1: A kind of Shuangheli steak and its preparation method

[0033] A Shuangheli steak, said Shuangheli steak is mainly made of 950-1050 parts by weight of the main ingredient beef and the following accessories by weight:

[0034] Starch 15~20 parts;

[0035] Chicken essence 14~18 parts;

[0036] Light soy sauce 15~20 parts;

[0037] Dark soy sauce 15~18 servings;

[0038] 6~8 servings of Fresh King;

[0039] 14~16 parts of white sugar;

[0040] 1.5~2 parts of table salt;

[0041] White pepper powder 1.5~2 parts;

[0042] 3~4 parts of five-spice powder;

[0043] 6~8 parts of cumin powder;

[0044] 15~18 parts of oyster sauce;

[0045] Sodium bicarbonate 5~8 parts.

[0046] A further preferred technical solution of the specific embodiment of the present invention also includes 10 to 12 parts of meat product pickling preparation. Meat marinade can also be called meat marinade.

[0047] See attached figure 1 As shown, the method for making Shuangheli ...

Embodiment 2

[0052] Embodiment 2: A kind of Shuangheli steak and its preparation method

[0053] A kind of Shuangheli steak, the ingredients of the Shuangheli steak are as follows

[0054] 1000 grams of beef:

[0055] Starch 18 grams;

[0056] Chicken essence 16 grams;

[0057] soy sauce 18 grams;

[0058] dark soy sauce 16 grams;

[0059] Umami King 7 grams;

[0060] 15 grams of white sugar;

[0061] 1.5 grams of table salt;

[0062] 1.5 grams white pepper powder;

[0063] Five-spice powder 3 grams;

[0064] Cumin powder 7 grams;

[0065] 16 grams of oyster sauce;

[0066] Sodium bicarbonate 6 grams;

[0067] 10 grams of salted meat products.

[0068] See attached figure 1 As shown, the method for making American-style beef cubes, the steps are as follows:

[0069]1. Picking materials: Confirm that the number of picking materials is correct, whether it is deteriorated, discolored, or smelly. Use small cucumber beef strips.

[0070] 2. Thawing: Remove the outer box and put ...

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Abstract

The invention relates to double-benefit beefsteak and a preparation method thereof. The double-benefit beefsteak is mainly prepared from the following components in part by weight: 950 to 1,050 parts of main material beef, 15 to 20 parts of starch, 14 to 18 parts of chicken essence, 15 to 20 parts of light soy sauce, 6 to 8 parts of tasty king, 14 to 16 parts of white granulated sugar, 1.5 to 2 parts of salt, 15 to 18 parts of dark soy sauce, 3 to 4 parts of five spice powder, 6 to 8 parts of cumin powder, 1.5 to 2 parts of white pepper powder, 15 to 18 parts of oyster sauce and 5 to 8 parts of auxiliary material sodium bicarbonate. According to the raw material standardization, product standardization and process standardization of the double-benefit beefsteak can be realized.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a Shuangheli steak and a preparation method thereof. Background technique [0002] Qian Xuesen, a famous scientist who called modern fast food "a great revolution in human history", proposed that fast food centers should be established in some big cities in my country to meet the dietary needs of the masses with high efficiency and low cost of large-scale operation, and to speed up the development of fast food. The pace of socialization of housework promotes the development of our country's economy. However, to this day, there is still a huge gap between the status quo of fast food and the requirements of the society in all aspects from product production to operation methods. Many people in the industry have proposed that fast food should take the road of standardization and industrialization. At present, fast food needs to develop from the experience of personal skills to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L13/10A23L13/40
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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