Fruit-tree charcoal grilled steak and making method thereof

Abstract

The invention discloses fruit-tree charcoal grilled steak and a making method thereof. The fruit-tree charcoal grilled steak is made from the following raw materials in parts by weight: 2500-3500 parts of steak, 40-60 parts of salt, 20-30 parts of cumin seed powder, 10-20 parts of a soy sauce, 1-5 parts of sesame oil, 10-20 parts of peanut oil, 45-55 parts of sugar, 25-45 parts of zingiber officinale, 25-35 parts of alliumsativum, 15-25 parts of allium fistulosum and 10-30 parts of amino acids. The fruit tree charcoal grilled steak disclosed by the invention is rosy and fresh bright in color and compact, favorable chewiness is maintained, the quality of the fruit-tree charcoal grilled steak is obviously better than the steak made by a conventional processing manner, and the fruit-tree charcoal grilled steak is healthier and more delicious; and besides, the processing course of the steak is environmental-friendly, and the fruit-tree charcoal grilled steak is suitable for future industrialized popularization.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a charcoal-grilled steak with fruit wood and a preparation method thereof. Background technique [0002] Beef has the advantages of high protein and low fat. It is the main meat consumed in western developed countries, and its price is much higher than that of pork and chicken. In China, with the improvement of people's living standards, the consumption of beef is increasing rapidly, and how to evaluate the quality of beef is getting more and more attention. The eating quality of beef mainly includes tenderness, flavor, juiciness and so on. [0003] The tenderness of meat refers to the feeling of the eater during the chewing process after the meat is eaten. It is one of the most important eating qualities for consumers. It determines the tenderness of the meat when eating, and is an indicator reflecting the texture of the meat. People usually say that the tenderness or ...

AI Technical Summary

Problems solved by technology

However, the Maillard reaction that occurs in some other food processing processes (such as drying, pasteurization, sterilization, etc.) is detrimental to the quality of food, because the Maillard reaction that occurs in these processes not only destroys the basic nutritional components , and produced some products with negative effects

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