Low temperature curing beefsteak and processing method

A technology of low-temperature curing and processing method, applied in the field of food processing, can solve problems such as the impact on human health, and achieve the effects of improving the quality of steak, reducing the use of salt, and improving the degree of industrialization

Inactive Publication Date: 2016-02-24
福建佳客来食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Commonly sold steaks are mostly processed by grilling or frying, but due to the high temperature du

Method used

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  • Low temperature curing beefsteak and processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1) Thawing: Thaw frozen beef at 6°C and 50% relative humidity;

[0022] 2) Cutting: Rinse the thawed beef, remove the fascia on the surface of the beef, and cut the beef into steaks;

[0023] 3) Preparation of pickling solution: first wash and peel the garlic and mash it into a puree; then wash the onion, remove the skin and cut into cubes, add water to squeeze the juice; then mix the obtained garlic with lemon juice and light soy sauce , pepper powder, cinnamon powder and rosemary are added to the onion juice and mixed, and finally edible starch is added and stirred evenly;

[0024] The raw materials used are calculated by weight: 10 parts of onion, 6 parts of lemon juice, 5 parts of soy sauce, 3 parts of edible starch, 2 parts of pepper, 2 parts of cinnamon powder, 1 part of rosemary, 1 part of garlic, and 10 parts of water ;

[0025] 4) Pickling: Put the cut steak into a vacuum tumbler, add a pickling solution 20% of the weight of the steak, and knead and marinate ...

Embodiment 2

[0030] 1) Thawing: Thaw frozen beef at 8°C and 55% relative humidity;

[0031] 2) Cutting: Rinse the thawed beef, remove the fascia on the surface of the beef, and cut the beef into steaks;

[0032] 3) Preparation of pickling solution: first wash and peel the garlic and mash it into a puree; then wash the onion, remove the skin and cut into cubes, add water to squeeze the juice; then mix the obtained garlic with lemon juice and light soy sauce , pepper powder, cinnamon powder and rosemary are added to the onion juice and mixed, and finally edible starch is added and stirred evenly;

[0033] The raw materials used are calculated by weight: 11 parts of onion, 7 parts of lemon juice, 5 parts of soy sauce, 4 parts of edible starch, 2 parts of pepper, 2 parts of cinnamon powder, 1 part of rosemary, 1 part of garlic, and 12 parts of water ;

[0034] 4) Pickling: Put the cut steak into a vacuum tumbler, add a pickling solution with 25% of the weight of the steak, and knead and mari...

Embodiment 3

[0039] 1) Thawing: Thaw frozen beef at 10°C and 60% relative humidity;

[0040] 2) Cutting: Rinse the thawed beef, remove the fascia on the surface of the beef, and cut the beef into steaks;

[0041] 3) Preparation of pickling solution: first wash and peel the garlic and mash it into a puree; then wash the onion, remove the skin and cut into cubes, add water to squeeze the juice; then mix the obtained garlic with lemon juice and light soy sauce , pepper powder, cinnamon powder and rosemary are added to the onion juice and mixed, and finally edible starch is added and stirred evenly;

[0042] The raw materials used are calculated by weight: 12 parts of onion, 8 parts of lemon juice, 6 parts of soy sauce, 5 parts of edible starch, 3 parts of pepper, 2 parts of cinnamon powder, 2 parts of rosemary, 1 part of garlic, and 15 parts of water ;

[0043] 4) Pickling: Put the cut steak into a vacuum tumbler, add a pickling solution 30% of the weight of the steak, and knead and marinat...

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Abstract

The invention discloses a low temperature curing beefsteak and a processing method. Beef is unfrozen and cut into beefsteak, then pickling, seasoning, low-temperature curing and packaging are carried out, and low temperature curing beefsteak is prepared. The beefsteak prepared through the method can reserve original color and fragrance of beef and most water in beef furthest, the prepared beefsteak has tender and delicious mouthfeel, nutritional ingredients in beef can be reserved effectively, harmful substances generated from high temperature processing are avoided, the beefsteak can be eaten after simple heating without additional seasoning, which is convenient.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a low-temperature aged steak and a processing method thereof. Background technique [0002] Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork, which can improve the body's disease resistance, and has good effects in post-illness care and tissue repair; the sarcosine content in beef is higher than any other food. High, especially effective for increasing muscle and strengthening strength; in addition, beef also contains vitamin B 6 , Vitamin B 12 , magnesium, iron, potassium, zinc, carnitine, linoleic acid and other nutritional elements have a good effect on promoting the metabolism of substances and enhancing immunity. [0003] In recent years, with the development of the economy and the improvement of people's living standards, the market demand for high-end meat products in my country has continued t...

Claims

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Application Information

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IPC IPC(8): A23L13/40
Inventor 黄玉狮
Owner 福建佳客来食品股份有限公司
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