Conditioning steak processing process

A processing technology, steak technology, applied in the application, food preparation, food science and other directions, can solve the problems of products vary widely, not standardized, and achieve the effect of improving stability and ensuring product taste

Active Publication Date: 2014-06-11
修武县伊赛牛肉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing steak products are not standardized, s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The processing technology of the conditioning steak of the present invention, the steps are:

[0020] 1) Choose the three types of frozen beef from the back of the beef, the tail dragon steak, and the grilled beef as the raw meat, thaw it naturally until the meat temperature is 0°C, and cut the meat into 1kg and 8cm thick meat by longitudinal cutting Meat pieces, remove dirt, congestion and thick tendon tissue, set aside;

[0021] 2) Preparation of pickling solution: Take 30 kg of water for every 100 kg of raw meat, then add 1.2 kg of salt, 1.1 kg of phosphate, 2 kg of protein isolate, 0.5 kg of chicken bouillon, 0.92 kg of water-soluble black pepper powder, and water-soluble ten Sanxiang 0.13 kg, eggs 5 kg, white sugar 0.7 kg, after mixing the above materials thoroughly, add them to the beater, stir for 15 minutes, take out and set aside.

[0022] 3) Injection: Use an injection machine to inject the marinade evenly into the raw meat, and the injection rate is 20% of t...

Embodiment 2

[0029] The processing technology of the conditioning steak of the present invention, the steps are:

[0030] 1) Choose the three types of frozen beef from the back of the beef, the tail dragon steak, and the grilled beef as the raw meat, thaw it naturally until the meat temperature is 4°C, and cut the meat into 1.5㎏ and 8cm thick meat by longitudinal cutting Meat pieces, remove dirt, congestion and thick tendon tissue, set aside;

[0031] 2) Preparation of pickling solution: Take 30 kg of water for every 100 kg of raw meat, then add 1.2 kg of salt, 1.1 kg of phosphate, 2 kg of protein isolate, 0.5 kg of chicken bouillon, 0.92 kg of water-soluble black pepper powder, and water-soluble ten Sanxiang 0.13 kg, eggs 5 kg, white sugar 0.7 kg, after mixing the above materials thoroughly, add them to the beater, stir for 15 minutes, take out and set aside.

[0032] 3) Injection: Use an injection machine to inject the marinade evenly into the raw meat, and the injection rate is 25% of ...

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PUM

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Abstract

The invention discloses a conditioning steak processing process, which comprises the following steps of removing contaminants, extravasated blood and thick tendon tissues from rear thick flank, cuboidless steak rump and silverside steak raw materials, preparing pickling fluid and black pepper pickling fluid, injecting the pickling fluid, pickling the raw materials after tumbling by the black pepper pickling fluid, and performing filling, standing, quick-freezing, slicing and vacuum packaging. According to the conditioning steak processing process, conditioning steaks are industrially produced in a standard way, the quality stability is improved, and the taste consistency of the conditioning steaks is ensured.

Description

technical field [0001] The invention relates to the technical field of beef food processing, in particular to a processing technology for seasoned steak. 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 t...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L1/314A23L13/10A23L13/40A23L13/70
CPCA23L13/428A23L13/70A23L13/72
Inventor 陈志军买银胖陈志秋赵龙马路石皇甫幼宇
Owner 修武县伊赛牛肉有限公司
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