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Mushroom health-keeping beefsteak and making process thereof

A production process and steak technology, applied in food preparation, food preservation, food science and other directions, can solve the problems of poor taste and dare not eat undercooked steak easily, and achieve easy-to-taste, good taste, fresh and tender taste. Effect

Inactive Publication Date: 2015-06-10
FUJIAN JUYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And because the intestines and stomachs of Eastern people are different from Westerners in adapting to raw food, many people with bad stomachs dare not eat undercooked steak easily, but if the steak is fully cooked, the taste will not be good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A manufacturing process of mushroom health-preserving steak, comprising the following steps:

[0027] 1) Acceptance of raw materials: Those included in the scope of the production license must have QS or XK qualifications and obtain a valid license. Every batch of raw materials entering the factory must undergo quality inspection and record in detail;

[0028] 2) Beef cut into pieces: the beef is not thawed, cut off the oil, and cut the beef into small cubes of 110-120g, 138-148g or 178-188g according to the size of the beef;

[0029] 3) Prepare pickling solution;

[0030] 4) Pickling: After thawing the steak, add it to a pickling barrel, and marinate it at 10°C for 18 hours, turn it over, and marinate it for another 12 hours;

[0031] 5) Arrangement: Arranged in 2 layers, the steaks should be arranged neatly, and there should be no holes or corners;

[0032] 6) Quick freezing: quick freezing below -30°C, through the maximum ice crystal formation zone within 30 minute...

Embodiment 2

[0043] A manufacturing process of mushroom health-preserving steak, comprising the following steps:

[0044] 1) Acceptance of raw materials: Those included in the scope of the production license must have QS or XK qualifications and obtain a valid license. Every batch of raw materials entering the factory must undergo quality inspection and record in detail;

[0045] 2) Beef cut into pieces: the beef is not thawed, cut off the oil, and cut the beef into small cubes of 110-120g, 138-148g or 178-188g according to the size of the beef;

[0046] 3) Prepare pickling solution;

[0047] 4) Pickling: After thawing the steak, add it to a pickling barrel, pickle it at 2°C for 24 hours, turn it over, and pickle it for another 14 hours;

[0048] 5) Arrangement: Arranged in 3 layers, the steaks should be arranged neatly, and there should be no holes or corners;

[0049] 6) Quick freezing: quick freezing below -30°C, through the maximum ice crystal formation zone within 30 minutes, so tha...

Embodiment 3

[0059] A manufacturing process of mushroom health-preserving steak, comprising the following steps:

[0060] 1) Acceptance of raw materials: Those included in the scope of the production license must have QS or XK qualifications and obtain a valid license. Every batch of raw materials entering the factory must undergo quality inspection and record in detail;

[0061]2) Beef cut into pieces: the beef is not thawed, cut off the oil, and cut the beef into small cubes of 110-120g, 138-148g or 178-188g according to the size of the beef;

[0062] 3) Prepare pickling solution;

[0063] 4) Pickling: After thawing the steak, add it to a pickling barrel, pickle it at 15°C for 14 hours, turn it over, and pickle it for another 10 hours;

[0064] 5) Arrangement: Arranged in 2 layers, the steaks should be arranged neatly, and there should be no holes or corners;

[0065] 6) Quick freezing: quick freezing below -30°C, through the maximum ice crystal formation zone within 30 minutes, so tha...

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Abstract

The invention provides a mushroom health-keeping beefsteak and a making process thereof. According to the method, in the pickling process of a beefsteak, specially prepared mushroom pickling fluid is added, so the beefsteak can be tasty, good in taste, soft in meat quality and has the functions of invigorating stomach and clearing away heat and toxic materials. Raw materials of the pickling fluid comprise, by weight, 0.3-0.5 part of sodium pyrophosphate, 20-23 parts of fresh ginger, 25-30 parts of olive oil, 20-25 parts of salt, 80-90 parts of straw mushrooms, 75-80 parts of water chestnuts, 50-60 parts of mung beans, 30-50 parts of boxthorn leaves, 25-30 parts of lotus leaves and 20-22 parts of polished round-grained rice. The pickling fluid is easy to make, the raw material cost is low and the healthcare efficacy is provided for the beefsteak in the pickling process.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a mushroom health-preserving beef steak and a production process thereof. Background technique [0002] With the improvement of people's living standards, Western food has become the choice of more and more people, and steak is one of the most common staple foods in Western food. Westerners like to eat steak with a raw taste, because this kind of steak is moderately oily and slightly gravy, and the taste is very delicious. Therefore, steaks are usually not cooked to full doneness, but can be adjusted according to personal preference. Orientals prefer 7 mature, because they are afraid of seeing blood in the meat, so they think that the less blood, the better. And because the stomachs of Orientals are different from Westerners in adapting to raw food, many people with poor stomachs dare not eat undercooked steaks lightly, but if the steaks are fully cooked, the taste wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L1/28A23L3/36A23L31/00A23L33/105
Inventor 刘新涛
Owner FUJIAN JUYUAN FOOD CO LTD
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