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Processing method of beefsteak

A processing method and steak technology, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of unstandardized slaughtering and processing of beef cattle and insufficient freshness, and achieve the effect of simple method and improved freshness.

Inactive Publication Date: 2013-02-13
FUJIAN SHENG SHI JING DIAN RESTAURANT MANAGEMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] A problem in domestic steak production is that the slaughter and processing of a considerable number of beef cattle has not been standardized, and the tenderness is not enough; it can be seen that my country's steak production has a lot of room for development in terms of "tenderness" and "freshness"

Method used

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  • Processing method of beefsteak
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Embodiment Construction

[0022] The present invention can be further understood through the preferred specific examples of the present invention given below, but it is not a limitation of the present invention. Some non-essential improvements and adjustments made by those skilled in the art based on the above content of the invention are also deemed to fall within the protection scope of the present invention.

[0023] A method for processing steak, comprising the steps of:

[0024] (1) Thawing: Thaw the frozen beef. The temperature between thawing is 12-15°C and the relative humidity is 75%-80%. until the temperature reaches 0°C;

[0025] (2) Segmentation: Rinse the thawed beef in step (1), trim off the fascia on the surface of the beef with a trimming knife, and then divide the beef into cubes to form steaks. The thickness of each steak is 1.2-1.5cm, weight 140-150g;

[0026] (3) Marinating: first pour the weighed steak into the vacuum tumbler, stir the adjusted ingredients evenly, add water and ...

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Abstract

The invention provides a processing method of beefsteak. The processing method of the beefsteak comprises the following steps: defrosting, cutting, curing, packaging, vacuum sealing, quick-freezing, binning and cold storaging, wherein ingredients used in the preparation comprise carrots, celery, pimiento, heads of garlic, onions, beef powder, chicken powder, five spice powder, oyster sauce, soy sauce, brandy, potato starch and soybean oil. For every 500 grams of the beefsteak, the ingredients preferably comprises 1.71 grams of beef powder, 2 grams of chicken powder, 0.57 grams of five spice powder, 1.4 2 grams of oyster sauce, 3.28 grams of soy sauce, 1.71 grams of brandy, 5.71 grams of potato starch and 2 grams of soybean oil of the optimized used ingredients. The processing method of the beefsteak is simple, convenient, and capable of greatly improving the freshness and delicacy of the beefsteak and achieving standardized processing.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing steak. Background technique [0002] my country's beef industry has broad prospects. Traditionally, my country mainly consumes pork (more than 80%), and the proportion of beef is less than 10%. In developed countries, pork, beef, mutton, and poultry each account for about 1 / 3, and my country's beef cattle industry has a lot of room for development. In recent years, with the increase of market demand and the increase of national investment, the beef cattle industry has developed rapidly. According to statistics from the Ministry of Agriculture, my country's total beef output reached 6.132 million tons in 2008, an increase of 19.5% over 2000. Beef production accounts for 8.4% of the country's total meat production and 10% of the world's total beef production. Beef cattle production ranks third in the world after the United States and Brazil. [0...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/311A23L13/70A23L13/10
Inventor 何宗灿
Owner FUJIAN SHENG SHI JING DIAN RESTAURANT MANAGEMENT
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