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Black pepper beefsteak and preparation method thereof

A technology of black pepper steak and black pepper beef, which is applied in the field of food processing, can solve the problems of lack of standardization, achieve the effects of improving internal structure, improving taste and section effect, 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 black pepper steak and its preparation method, aiming to solve the problem that existing steak products have not achieved standardization

Method used

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  • Black pepper beefsteak and preparation method thereof

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Effect test

Embodiment 1

[0028] Embodiment 1: A kind of black pepper steak and preparation method thereof

[0029] A kind of black pepper steak, said black pepper steak is mainly made of 950-1050 parts by weight of main ingredient beef and the following accessories by weight:

[0030] Starch 40~50 parts;

[0031] Chicken essence 15~20 parts;

[0032] Dark soy sauce 15~20 servings;

[0033] 14~16 parts of black pepper powder;

[0034] 12~14 parts white sugar;

[0035] 6~8 portions of table salt;

[0036] MSG 6~8 parts;

[0037] White pepper powder 1.5~2 parts;

[0038] Sodium bicarbonate 5~8 parts.

[0039] A further preferred technical solution of the specific embodiment of the present invention also includes 10 to 12 parts of meat product pickling preparation.

[0040] See attached figure 1 As shown, the method for making black pepper steak includes putting the auxiliary material and main material into a tumbler for tumbling operation, and then marinating at 0-5°C for 2-4 hours.

[0041] In...

Embodiment 2

[0045] Embodiment 2: A kind of black pepper steak and preparation method thereof

[0046] A black pepper steak, the ingredients of the black pepper steak are as follows

[0047] 1000 grams of beef:

[0048] Starch 45 grams;

[0049] Chicken essence 15 grams;

[0050] dark soy sauce 18 grams;

[0051] 15 grams black pepper powder;

[0052] 12 grams of white sugar;

[0053] 6 grams of table salt;

[0054] MSG 6 grams;

[0055] White pepper powder 2 grams;

[0056] Sodium bicarbonate 5 grams;

[0057] 10 grams of salted meat products.

[0058] See attached figure 1 Shown, the method of making black pepper steak, the steps are as follows:

[0059] 1. Picking materials: Confirm that the number of picking materials is correct, whether it is deteriorated, discolored, or smelly.

[0060] 2. Thawing: Remove the outer box and put the beef on the thawing rack. At the same time, visually inspect the color of the beef. It is dark red and thaws naturally.

[0061] 3. Peeling an...

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Abstract

The invention relates to black pepper beefsteak and a preparation method thereof. The black pepper beefsteak is mainly prepared from the following components in part by weight: 950 to 1,050 parts of main material beef, 40 to 50 parts of starch, 15 to 20 parts of chicken essence, 15 to 20 parts of dark soy sauce, 14 to 16 parts of black pepper powder, 12 to 14 parts of white granulated sugar, 6 to 8 parts of salt, 6 to 8 parts of monosodium glutamate, 1.5 to 2 parts of white pepper powder and 5 to 8 parts of auxiliary material sodium bicarbonate. According to the invention, raw material standardization, product standardization and process standardization of the black pepper beefsteak can be realized.

Description

technical field [0001] The invention relates to a black pepper steak and a preparation method thereof, belonging to the technical field of food processing. 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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IPC IPC(8): A23L1/311A23L1/314A23L13/10A23L13/40
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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