Production method of conditioned beef steak dish

A production method and technology for dishes, which are applied in the field of food processing to achieve the effects of strong operability, rigorous procedures, and an uncomplicated production process.

Inactive Publication Date: 2018-01-09
郑州中技联创环境技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problems in the prior art that the present invention solves are the types of suitable products for cucumber strips and the problem of improving the taste of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of production method of beef cutlet conditioning dishes is carried out according to the following steps:

[0022] Step 1: Thawing by selecting the material. Use frozen small cucumber strips with a cross-sectional diameter of 6-8 cm as the raw material, and place them on the iron frame in the thawing room for thawing. The thawing time is 4 hours, and the thawing temperature is controlled at 20°C. When the temperature of the test center reaches -4~-2°C, the thawing is completed.

[0023] Step 2: slice the raw material, remove the plastic wrapping film outside the raw material of the thawed cucumber strips, then place the cucumber strips in the slicer, the direction of the blade is perpendicular to the fiber direction of the meat, set the slice thickness to 0.8cm, start The slicer slices horizontally;

[0024] Step 3, calendering and tenderization, place the sliced ​​cucumber steaks in a flat tray with holes, continue to thaw until there is no hard lump in the cent...

Embodiment 2

[0030] A kind of production method of beef cutlet conditioning dishes is carried out according to the following steps:

[0031] Step 1: Thaw the material by selecting the frozen cucumber strips with a cross-sectional diameter of 6-8 cm as the raw material, and place them on the iron frame in the thawing room for thawing. The thawing time is 6 hours, and the thawing temperature is controlled at 15°C. When the temperature of the test center reaches -4~-2°C, the thawing is completed.

[0032] Step 2: slice the raw material, remove the plastic wrapping film on the outside of the thawed cucumber strips, then place the cucumber strips in the slicer, the direction of the blade is perpendicular to the fiber direction of the meat, set the slice thickness to 0.6cm, start The slicer slices horizontally;

[0033] Step 3, calendering and tenderization, place the sliced ​​cucumber steaks in a flat tray with holes, continue to thaw until there is no hard lump in the center of the steaks, pu...

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Abstract

The invention belongs to the field of food processing and relates to a production method of a conditioned beef steak dish. The production method comprises the following steps: (1) selecting materialsand unfreezing, (2) slicing raw materials, (3) calendering and tendering, (4) rolling, kneading and pickling, (5) packaging and shaping and (6) quickly freezing and packaging. According to the production method, the operability is strong, the procedure is strict, the production of beef steak products can be well guided, the standardized production of beef steak can be well controlled, the steps are optimized, the production process is not tedious, and the problem that the raw materials have relatively hard mouth feel can be solved; and furthermore, the convenient conditioned dish can be obtained by virtue of the production method, so that the cooking in a family and a dining room is facilitated, delicious food can be cooked by an operator with a poor cooking skill, and the application problem of a production product of a cucumber strip raw material is well solved.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a production method of prepared beef steak dish. Background technique [0002] Cucumber strips is the professional name for the cut part of beef. It is located in the buttocks of the cow and is cut along the edge of the biceps of the hip bone. The meat piece is shaped like a tube, mainly composed of semitendinosus and other muscles, and the weight of a single piece is 2-3 kg. wait. The meat quality of small cucumber strips is uniform, which is composed of long thick muscle fibers. After direct cooking, the texture is firm and hard, and the taste is not good. It is not suitable for the elderly, children or people with bad teeth. Therefore, it is used in food Processing requires special mechanical tenderization treatment or biological tenderization treatment in order to have a better taste. The overall shape of the cucumber strips is regular and the fibers are arranged neatly, which i...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L5/10A23L13/70
Inventor 薛森
Owner 郑州中技联创环境技术有限公司
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