Processing method for prefabricated fat beef

Abstract

The invention discloses a processing method for prefabricated fat beef. The prefabricated fat beef is prepared by the following steps of taking boneless belly meat, sirloin and eye meat which are subjected to acid discharging treatment, and cutting into meat slices; putting the cut beef slices into an injector for injecting prefabricated liquid; putting the beef slices subjected to injection into a rolling machine for vacuum rolling; stacking the boneless belly meat subjected to rolling into a forming box in a manner that the ribs face the outside, and then stacking the sirloin and the eye meat which are subjected to rolling according to a fat and lean alternating rule; performing pre-cooling: putting the forming box with the meat into a quick freezing stock for pre-cooling; pressing the pre-cooled beef into cuboids; taking out the pressed beef from the forming box, putting the beef into a plastic packaging bag, and performing vacuumizing and sealing to obtain the prefabricated fat beef. According to the method, the sirloin, the belly beef and the eye meat which are not suitable for instant boiling are together made into prefabricated fat beef which is suitable for instant boiling; the prepared prefabricated fat beef smells mellow; the meat is tender, the textures are attractive, and the meat color is fresh and bright.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a method for processing fatty beef for instant cooking. Background technique [0002] After the cattle are slaughtered, the beef on the carcass needs to be divided and sold according to the different parts of the beef body. Beef brisket and beef belly meat refer to beef belly with tendons, meat, fat and lean meat. This part of meat has more lean meat and less fat. Suitable for braised or stewed soup. The eye meat refers to the extension of the longissimus dorsi muscle on both sides of the back of the beef. The fat penetrates well, and the fat is mixed in a marble pattern. The fat content is high. The advantage is that the meat is tender and tastes good. Suitable for rinsing, roasting and frying. In the prior art, beef slices such as eye meat and upper brain are used to rinse and eat. The taste of these meat products is relatively single, and because the output...

AI Technical Summary

Problems solved by technology

In the prior art, beef slices such as eye meat and upper brain are mostly used to rinse food. The taste of th