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Preparation method of pink western-style beef steak

A technology for western food and steak, applied in the field of food science, can solve the problems of high hardness and poor taste of steak, and achieve the effects of simple process production, significant technical progress, and reduction of fishy smell.

Inactive Publication Date: 2016-10-12
上海瑞轩食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a method for preparing pink western-style steak. The preparation method of this pink western-style steak should solve the problem that the steak prepared in the prior art is water-injected. The steak is hard and has a poor taste technical problem

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  • Preparation method of pink western-style beef steak

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Embodiment 1

[0022] The invention provides a kind of preparation method of pink Western-style food steak, comprises the steps:

[0023] 1) A material selection step, selecting frozen beef rib meat with a certain fat content as a raw material, in the beef rib meat, the mass percentage of the fat is 15-20%;

[0024] 2) A thawing step, thawing the raw meat at 0-4°C and 80-90% relative humidity;

[0025] 3) A marinating step, injecting the marinade into the raw meat, wherein the injection amount of the marinade is 20-30% of the mass of the raw meat; at the same time adding edible salt, white sugar, spices, olive oil, seasoning ingredients, ice water and beef blood water, the quality of the edible salt is 0.2-0.3% of the raw meat quality, the quality of white sugar is 0.3-0.5% of the raw meat quality, and the quality of spices is 0.1-0.3% of the raw meat quality %, the quality of olive oil is 1-3% of the quality of raw meat, the quality of seasoning is 0.2-0.5% of the quality of raw meat; the ...

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Abstract

The invention provides a preparation method of pink western-style beef steak. A frozen beef steak piece with a certain fat content is selected and used as a raw material; the raw material steak piece is unfrozen at 0-4 DEG C under the relative humidity being 80-90%; then a marinade is injected into the raw material steak piece for compression, and rolling and rubbing last for 15-25 minutes; a high temperature resisting steaming and boiling bag is adopted for vacuum package; afterwards, boiling lasts for 20-30 hours in constant circulating water; boiled beef is put into ice water at 0-5 DEG C until the center temperature of the beef is reduced to be 5 DEG C or lower; the bag is opened and dirt on the surface of beef is washed away; the processed beef is put into quick-freezing equipment below subzero 35 DEG C to be quickly frozen for 20-30 hours; afterwards, slitting quantification, vacuum package, and boxed warehousing are carried out. The pink western-style beef steak exceeds the beef steak in the prior art in aspects of taste, fragrance, mouthfeel, and particularly color. The preparation method is simple and convenient in technological preparation, and is suitable for industrial production.

Description

technical field [0001] The invention belongs to the field of food science, and relates to a food processing method, in particular to a preparation method of pink western-style steak. Background technique [0002] Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is especially suitable for people who are growing and developing, postoperative, and post-ill to supplement blood loss and repair tissues. Moreover, eating beef in cold winter can warm the stomach and is a good tonic in winter. [0003] In the production process of the steak in the prior art, the beef needs to be injected with feed water, which will damage the internal tissue of the beef, thereby affecting the meatiness of the beef, and the fried steak has high hardness and poor taste. Contents of the invention [0004] Aiming at the above-mentioned technical problems in the prior art, the present invention p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40
Inventor 王宏亮
Owner 上海瑞轩食品有限公司
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