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Preparation method for roasted beef

A production method, steak technology, applied in food ultrasonic treatment, food science, etc., can solve the problems of dry steak, poor appearance, and increase production cost, so as to improve the color, improve the poor quality of roasting, and improve the efficiency Effect

Inactive Publication Date: 2017-06-27
ANHUI BAIYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste and quality of steak are affected by the raw meat and roasting method. The quality of the raw meat largely determines the quality of the roasted steak. However, most of the existing steaks have been frozen and transported, and the meat quality has lost its original quality. Quality, resulting in dry taste of grilled steak, thicker fibrous tissue, and older taste
Some people try to improve the quality of steak through ultra-high pressure treatment, but the pressure used is relatively high, usually above 200 MPa to achieve effective results. Obviously, this will increase the production cost, and it will also cause serious discoloration of the steak and the appearance of the steak. phase drop problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for preparing grilled steak, comprising the steps of:

[0023] (1) Thawing treatment:

[0024] Take out the steak that has been frozen, put it at room temperature to thaw for 20 minutes, then transfer it to clean water at a temperature of 16°C to thaw for 1.5 hours, take it out, drain the surface water and set aside;

[0025] (2) Slice processing:

[0026] Slicing the steak processed in step (1), the thickness of the slice is 23-25mm, and the weight of each slice is 220-250g;

[0027] (3) Soaking solution preparation:

[0028] According to the corresponding weight requirements, the raw material components are weighed to prepare the soaking solution for later use. The weight percentage of each raw material component in the soaking solution is: 3% salt, 0.2% chicken essence, 0.1% phosphate, 0.5% white sugar, 0.1% compound Vitamins, 1% mixed powder extract, and the balance is water; the mixed powder extract is made of the following parts by weight: 8 parts of a...

Embodiment 2

[0037] A method for preparing grilled steak, comprising the steps of:

[0038] (1) Thawing treatment:

[0039] Take out the steak that has been frozen and thaw it at room temperature for 30 minutes, then transfer it to clear water at a temperature of 18°C ​​for thawing for 1 hour, take it out, and drain the surface water for later use;

[0040] (2) Slice processing:

[0041] Slicing the steak processed in step (1), the thickness of the slice is 23-25mm, and the weight of each slice is 220-250g;

[0042] (3) Soaking solution preparation:

[0043] According to the corresponding weight requirements, the raw material components are weighed to prepare the soaking solution for later use. The weight percentage of each raw material component in the soaking solution is: 5% salt, 0.4% chicken essence, 0.2% phosphate, 1% white sugar, 0.2% compound Vitamins, 1.5% mixed powder extract, and the balance is water; the mixed powder extract is made of the following parts by weight: 10 parts ...

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Abstract

The invention discloses a preparation method for roasted beef and belongs to the technical field of food processing. The method comprises the following steps: (1) unfreezing; (2) slicing; (3) preparing a soaking solution; (4) soaking; (5) roasting beef. According to the preparation method provided by the invention, the conditions, such as, color and tenderness of the meat before beef roasting can be effectively improved, the problem of poor quality of the frozen beef roasting in the present method is effectively solved, the whole processing time is shorter, the efficiency is effectively increased, the finally roasted beef has unique flavor, fresh taste and higher quality and the method is suitable for industrial batch production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing grilled steak. Background technique [0002] In recent years, steak, as a kind of Western food, has gradually been recognized by Chinese people, and its consumption has gradually increased. The tender steak is the most popular. Therefore, among the beef cuts, the tenderloin with high tenderness and suitable for steak has a higher price. The taste and quality of steak are affected by the raw meat and roasting method. The quality of the raw meat largely determines the quality of the roasted steak. However, most of the existing steaks have been frozen and transported, and the meat quality has lost its original quality. The quality of the grilled steak leads to dry taste, thicker fibrous tissue and older taste. Some people try to improve the quality of steak through ultra-high pressure treatment, but the pressure used is relatively high, ...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCA23V2002/00A23V2300/48
Inventor 黄国顺
Owner ANHUI BAIYI FOOD
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