Green fruit and vegetable steak and preparation method thereof

A steak and steak technology, applied in the field of green fruit and vegetable steak/steak and its preparation, can solve the problems of long time consumption, human health impact, and no nutritional value, so as to reduce production costs and improve protein conversion rate and utilization rate , the effect of increasing nutritional value

Inactive Publication Date: 2013-06-26
彭京肖
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing semi-finished frozen beef, such as steak, steak, beef tenderloin, etc., in the pickling process, in order to ensure the softness and smoothness of the beef and delicious taste, generally all can add food additives, such as sto

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The green vegetable steak / steak described in this embodiment includes steak, fresh fruit and vegetable juice, green papaya juice and condiments, and the ratio is 10:1:0.5:0.1. The fresh fruit and vegetable juice is a mixture of celery juice and carrot juice, and the mixing ratio is 1:1.5.

Embodiment 2

[0019] The green vegetable steak / steak described in this embodiment includes steak, fresh fruit and vegetable juice, green papaya juice and condiments, and the ratio is 10:1.2:0.8:0.2. The fresh fruit and vegetable juice is a mixture of celery juice, carrot juice and onion juice, and the mixing ratio is: 1:1.5:1.2.

Embodiment 3

[0021] The green vegetable steak / steak described in this embodiment includes steak, fresh fruit and vegetable juice, green papaya juice and condiments, and the ratio is 10:1.3:1.0:0.2. The fresh fruit and vegetable juice is a mixture of celery juice and onion juice, and the mixing ratio is 1:1.8.

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PUM

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Abstract

The invention discloses green fruit and vegetable steak and a preparation method thereof. The green fruit and vegetable steak is prepared by uniformly mixing steak with fresh fruit and vegetable juice, green papaya juice and seasoning according to the proportion of 10:(1-1.5):(0.5-2):(0.1-0.3) and then pickling the mixture for 20-40 minutes. According to the invention, the steak is pickled by adopting pure natural products; connective tissue of animal raw materials and collagen and elastin in muscle fiber can be properly decomposed, and therefore, a connecting key among partial amino acids is broken, so that molecular structures thereof are destroyed; conversion rate and utilization rate of protein are increased; by adopting the steak prepared by the method, tender degree, smooth degree, colour and lustre of raw meat are greatly increased; nutritional value is increased; furthermore, the steak is fresh and natural in mouth feel; the preparation method is very convenient; the production period is greatly shortened, and therefore, the production efficiency is increased; and the production cost is reduced.

Description

technical field [0001] The invention belongs to the technical field of pickling methods for meat food, and mainly relates to a green fruit and vegetable steak / steak and a preparation method thereof. Background technique [0002] With the continuous acceleration of people's pace of life, "semi-finished" convenience food emerges at the historic moment, and the demand continues to expand. Frozen semi-finished meat products are favored by people for their good freshness and recovery, convenient storage and consumption, hygiene and safety, and nutrition and health. Among the many frozen semi-finished products of meat, beef is popular for its high protein content, low fat content, and delicious taste, and enjoys the reputation of "the proud son of meat". However, the existing semi-finished frozen beef, such as steak, steak, beef tenderloin, etc., in the pickling process, in order to ensure the softness and smoothness of the beef and delicious taste, generally all can add food add...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L13/10A23L13/40
Inventor 彭京肖
Owner 彭京肖
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