Beef steak with black pepper and making method of beef steak

A technology for black pepper steak and black pepper, applied in the field of food processing, can solve the problems of long marinating time, affecting product flavor, uneven marinating, etc., to shorten the marinating time, bright color, reduce cooking loss and shearing force effect

Inactive Publication Date: 2015-12-02
ANHUI GUANGZHENG FOOD
View PDF1 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And marinating is an important process in the process of beef processing. At present, the processing of beef generally adopts the wet marinating method, but this method has disadvantages such as uneven marinating and too long marinating time, which affects the flavor of the product.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] A black pepper steak made from the following ingredients in parts by weight (kg):

[0015] Beef 500, black pepper 22, white wine 3, Poria 2, ginseng 1, Polyporus 1, Codonopsis 2, salt 10, xanthan gum 0.3, β-cyclodextrin 1, capsanthin 0.9, soybean oil 30.

[0016] The preparation method of described black pepper steak comprises the following steps:

[0017] (1) Poria cocos, ginseng, polyporus cocos, and dang ginseng were decocted for 40 minutes at 5 times the water temperature, filtered to remove residue, and the obtained filtrate was spray-dried to make powder;

[0018] (2) Add salt and water to prepare 10% brine, add xanthan gum, the material obtained in step (1), and β-cyclodextrin to the obtained brine, and stir thoroughly to obtain a pickling solution;

[0019] (3) Remove the fat and fascia on the surface of the beef, inject the marinade evenly into the interior of the beef, the temperature between the injections is 2°C, and then send the obtained beef into a vacuu...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a beef steak with black pepper. The beef steak is made of, by weight, 500-510 parts of beef, 22-24 parts of black pepper, 3-4 parts of white spirits, 2-3 parts of poria cocos, 1-2 parts of ginseng, 1-2 parts of grifola umbellate, 2-3 parts of codonopsis pilosula, 10-11 parts of salt, 0.3-0.4 part of xanthan gum, 1-1.1 parts of beta-cyclodextrine, 0.9-1 part of capsanthin and 30-35 parts of soybean oil. Saline injection is adopted for the beef, and therefore the curing time can be effectively shortened, and the production rate can be increased; by means of the xanthan gum added to saline, the water activity of the beef can be improved, and cooking loss and shearing force are reduced; by means of the added beta-cyclodextrine, the meat fishy smell is reduced; meanwhile, the capsanthin is added, and therefore the beef steak can be fresh in luster, and the shelf life of the beef steak can be prolonged; in addition, the beef steak can tonify spleens.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a black pepper steak and a preparation method thereof. Background technique [0002] Beef is one of the meat products. China's per capita beef consumption is second only to pork. Beef is high in protein, low in fat, and delicious. And pickling is an important process in the beef processing process. At present, the processing of beef generally adopts the wet pickling method, but this method has shortcomings such as uneven pickling and too long pickling time, thereby affecting the local flavor of the product. Therefore, how to effectively shorten the curing time and improve the yield has become an urgent problem to be solved in the current beef processing. Contents of the invention [0003] The purpose of the present invention is to provide a black pepper steak and a preparation method thereof in order to remedy the defects of the prior art. [0004] The present inven...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/31A23L1/314A23L1/30A23L13/00A23L13/40
CPCA23V2002/00A23V2250/5112A23V2200/30A23V2250/5086
Inventor 望正光张文泉方源望月
Owner ANHUI GUANGZHENG FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap