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Steak and preparation method thereof

A steak and beef technology, applied in the direction of food science, etc., can solve problems such as hard to chew, meaty, hard, etc., and achieve the effects of easy control, avoiding fiber aging, and easy operation

Inactive Publication Date: 2017-06-27
河南尚品食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because beef is a kind of meat with high collagen content and contains a lot of fibrin, it often has the defects of woody, hard, and difficult to chew during steak processing. In the traditional steak processing process, chefs usually need to master it. The tenderness of the steak can only be guaranteed by the degree of cooking the steak, but this requires a high level of cooking, and it cannot be popularized and eaten in the daily life of the family. Although there are currently some semi-finished steaks prepared with quick-freezing technology, which can satisfy consumers and families. Daily cooking and eating, but the tenderness, nutritional value and taste of the currently commercially available quick-frozen steaks still cannot meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A steak prepared from the following raw materials in parts by weight: 98 parts of beef, 0.5 part of edible salt, 0.9 part of white sugar, 0.6 part of sodium bicarbonate, 0.4 part of citric acid, 0.3 part of sodium citrate, D-isoascorbic acid 0.23 parts of sodium, 0.5 parts of sodium tripolyphosphate, 0.12 parts of dark soy sauce, 0.52 parts of white wine, 0.12 parts of white pepper powder, 0.15 parts of monosodium glutamate, 0.8 parts of black pepper powder, 0.25 parts of beet juice, 0.4 parts of onion powder, 0.04 parts of papain 0.045 parts of bromelain, 0.038 parts of Aspergillus oryzae protease, 32 parts of ice water.

[0028] The preparation method of above-mentioned steak, concrete operation steps are as follows:

[0029] 1) Pretreatment: pick out large chunks of beef fat, broken bones, cartilage, bruised meat, large fascia, lymphatic tissue and other impurities in the beef, and cut the beef into blocks with a thickness of 3cm to 6cm along the cross section, and s...

Embodiment 2

[0038] A steak prepared from the following raw materials in parts by weight: 95 parts of beef, 0.4 part of edible salt, 0.8 part of white sugar, 0.5 part of sodium bicarbonate, 0.3 part of citric acid, 0.25 part of sodium citrate, D-isoascorbic acid Sodium 0.2 part, sodium tripolyphosphate 0.45 part, dark soy sauce 0.1 part, white wine 0.5 part, white pepper powder 0.1 part, monosodium glutamate 0.1 part, black pepper powder 0.7 part, beet juice 0.2 part, onion powder 0.3 part, papain 0.025 part 0.025 parts of bromelain, 0.025 parts of Aspergillus oryzae protease, 30 parts of ice water.

[0039] The preparation method of above-mentioned steak, concrete operation steps are as follows:

[0040] 1) Pretreatment: Pick out large chunks of beef fat, broken bones, cartilage, bruised meat, large fascia, lymphoid tissue and other impurities in the beef, and cut the beef into slices with a thickness of 3cm to 6cm along the cross section, and set aside; slice The temperature of the fini...

Embodiment 3

[0049] A steak prepared from the following raw materials in parts by weight: 100 parts of beef, 0.6 parts of edible salt, 1.0 part of white sugar, 0.66 parts of sodium bicarbonate, 0.45 parts of citric acid, 0.36 parts of sodium citrate, D-isoascorbic acid 0.25 parts of sodium, 0.63 parts of sodium tripolyphosphate, 0.16 parts of dark soy sauce, 0.6 parts of white wine, 0.15 parts of white pepper powder, 0.2 parts of monosodium glutamate, 0.9 parts of black pepper powder, 0.3 parts of beet juice, 0.5 parts of onion powder, 0.05 parts of papain 0.05 part of bromelain, 0.05 part of Aspergillus oryzae protease, 35 parts of ice water.

[0050] The preparation method of above-mentioned steak, concrete operation steps are as follows:

[0051] 1) Pretreatment: pick out large chunks of beef fat, broken bones, cartilage, bruised meat, large fascia, lymphatic tissue and other impurities in the beef, and cut the beef into blocks with a thickness of 3cm to 6cm along the cross section, and...

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Abstract

The invention relates to the technical field of food processing, particularly a steak and a preparation method thereof. The steak is prepared from the following raw materials in parts by weight: 95-100 parts of beef, 0.4-0.6 part of table salt, 0.8-1.0 part of white granulated sugar, 0.5-0.66 part of sodium bicarbonate, 1.2-1.69 parts of water retention agent, 1.5-2.01 parts of seasoning, 0.2-0.3 part of beet juice, 0.3-0.5 part of onion powder, 0.025-0.05 part of papain, 0.025-0.05 part of bromelin, 0.025-0.05 part of Aspergillus oryzae proteinase and 30-35 parts of water. Under the synergistic actions of the bromelin, papain and Aspergillus oryzae proteinase with natural elements in beet juice, the fibrin in the beef is hydrolyzed, so that the beef becomes softer, thereby achieving the goal of tenderizing the beef and enhancing the nutritive value of the steak.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a steak and a preparation method thereof. Background technique [0002] Steak is a dish in western food. It has a long history and unique flavor. It is deeply loved by consumers from all over the world. With the improvement of people's living standards, the development of high-quality, high-nutrition and functional conditioned steak is rapid. However, because beef is a kind of meat with high collagen content and contains a lot of fibrin, it often has the defects of woody, hard, and difficult to chew during steak processing. In the traditional steak processing process, chefs usually need to be proficient. The tenderness of the steak can only be guaranteed by the degree of cooking the steak, but this requires a high level of cooking, and it cannot be popularized and eaten in the daily life of the family. Although there are currently some semi-finished steaks prepared with q...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70
Inventor 李根锋苏亚磊王世江
Owner 河南尚品食品有限公司
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