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Orleans roasted steak and preparation method thereof

A technology of auxiliary materials and spices, which is applied in the field of food processing, can solve the problems of non-standardization of large-scale products, and achieve the effects of improving taste and section effect, improving binding force, 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 kind of Orleans grilled steak and its preparation method, aiming to solve the problem that the existing large row products have not been standardized

Method used

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  • Orleans roasted steak and preparation method thereof

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Effect test

Embodiment 1

[0023] Embodiment 1: A kind of Orleans grilled steak and its preparation method

[0024] An Orleans grilled steak, said Orleans grilled steak is mainly made of 950-1050 parts by weight of the main ingredient pork ribs and the following accessories by weight:

[0025] Starch 20~25 parts;

[0026] Spices 50~60 parts;

[0027] Flour 20~25 parts;

[0028] 8~10 servings of spicy battering powder;

[0029] 4~6 parts of soybean protein;

[0030] MSG 4~6 parts;

[0031] Sodium bicarbonate 5~8 parts.

[0032] See attached figure 1 As shown, the method for making Orleans grilled ribs includes putting the auxiliary material, water and main ingredient pork ribs into a tumbling machine for tumbling operation, and then marinating at 0-5°C for 2-3 hours.

[0033] In the further preferred technical scheme of the specific embodiment of the present invention, the spice is Orleans marinade, which is mainly selected from edible salt, white granulated sugar, monosodium glutamate, onion powd...

Embodiment 2

[0036] Embodiment 2: A kind of Orleans grilled steak and its preparation method

[0037] A kind of Orleans grilled steak, the ingredients of the Orleans grilled steak are as follows

[0038] 1000g pork chops:

[0039] Starch 25 grams;

[0040] 55 grams of spices;

[0041] Flour 23 grams;

[0042] Spicy batter powder 9 grams;

[0043] 5 grams of soy protein;

[0044] MSG 5 grams;

[0045] Sodium bicarbonate 6 grams.

[0046] See attached figure 1 As shown, the method of making Orleans grilled ribs, the steps are as follows:

[0047] 1. Picking materials: raw materials: pork chops. Check whether the pork chops have deteriorated or smelled bad.

[0048] 2. Weighing: Return the electronic scale to zero before weighing. Weigh 50 catties per unit of the large row.

[0049] 3. Soaking and rinsing: Stir the soaking material according to the standard (add 15 catties of water and soaking material to each pot), and then soak for 40 minutes. Then rinse it with water, no blood...

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PUM

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Abstract

The invention relates to Orleans roasted steak and a preparation method thereof. The Orleans roasted steak is mainly prepared from the following components in part by weight: 950 to 1,050 parts of main material pork steak, 20 to 25 parts of starch, 50 to 60 parts of spice, 20 to 25 parts of flour, 8 to 10 parts of spicy wrapped pulp powder, 4 to 6 parts of soybean protein, 4 to 6 parts of monosodium glutamate and 5 to 8 parts of auxiliary material sodium bicarbonate. According to the invention, raw material standardization, product standardization and process standardization of the Orleans roasted steak can be realized.

Description

technical field [0001] The invention relates to an Orleans grilled 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 skill...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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