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Making method of beef steaks heated on iron block

A steak and iron nugget technology, which is applied in the field of food science, can solve the problems of high hardness and poor taste of steak, and achieve the effects of increasing meat flavor, significant technological progress, and simple process production.

Inactive Publication Date: 2016-10-26
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 an iron steak. The method for preparing the iron steak should solve the problem that the steak prepared in the prior art suffers from the problem of water injection after frying. The steak is hard and has a poor taste technical problem

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  • Making method of beef steaks heated on iron block

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Embodiment 1

[0019] The invention provides a method for preparing iron block steak, comprising the following steps:

[0020] 1) A step of material selection, using frozen beef sirloin as raw material;

[0021] 2) A thawing step, thawing the raw meat at 0-4°C and 80-90% relative humidity;

[0022] 3) A marinating step, where the marinade is injected 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, edible salt, white sugar, spices, compound phosphate, Seasoning, 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, the quality of spices is 0.1-0.5% of the raw meat quality 0.3%, the quality of compound phosphate is 0.2-0.3% of the quality of raw meat, the quality of seasoning is 0.2-0.5% of the quality of raw meat; the quality of ice water is 10-20% of the quality of raw meat, the quality of beef blood water 0-1...

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PUM

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Abstract

The invention provides a making method of beef steaks heated on an iron block. The making method comprises the following steps of selecting frozen beef striploin as raw materials; unfreezing the raw material beef striploin under the condition of 0-4 DEG C and relative humidity of 80-90%; then injecting pickling materials into the unfrozen raw material beef striploin, and besides, adding edible salt, white granulated sugar, spice, composite phosphate, seasoning, ice water and beef thin blood; performing soaking in the environment of 0-5 DEG C for 10-25 hours, and then performing rolling and kneading under constant pressure for 8-12 minutes, wherein the injection amount of the pickling materials is 20-30% of the mass of the raw materials chine; loading the pickled raw material beef striploin in a mould, and performing freezing under the condition that the temperature is lower than or equal to minus 35 DEG C for 20-30 hours, so as to obtain shaped beef striploin; and then performing cutting, performing quantifying, performing vacuum packaging, performing metal detection, performing packaging in boxes, and performing warehousing. Compared with beef steaks in the prior art, the beef steaks heated on the iron block which are prepared by the method disclosed by the invention are better in taste, fragrance, mouth feel, and particularly color. The technology is simple and convenient to make, and the preparation method is suitable for industrialized 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 method for preparing iron block 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 provides a...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70
Inventor 王宏亮
Owner 上海瑞轩食品有限公司