Preparation method of beef steak and the beef steak

A steak and fresh beef technology, applied in the function of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems affecting the taste of beef, achieve the effect of maintaining color and freshness, and removing sediment
CN108523010AInactive Publication Date: 2018-09-14益阳创惠技术服务有限公司
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
益阳创惠技术服务有限公司
Publication Date
2018-09-14
Estimated Expiration
Not applicable · inactive patent

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Abstract

The present invention discloses a preparation method of beef steak and the beef steak. The preparation method comprises the following steps: fresh beef is taken to conduct acid discharging; the acid discharged beef is trimmed and cut into blocks; the fresh beef is any one or more of beef ectoloph, beef rump, boneless beef rump or beef lateral hind leg; an injection machine is used to inject injection liquid into the trimmed and block cut fresh beef in the step one by many times; the mass ratio of the fresh beef to the injection liquid is 100:(15-20); wherein the injection liquid comprises safflower seed oil, papain, phosphoric acid compound salt, soy protein isolate, a clove extract, and a nutmeg extract; the fresh beef after the injection in step two is placed in ice water for cooling; and the cooled beef is placed in a dish and quick-frozen to prepare the beef steak. The provided preparation method of the beef steak is simple in steps. The prepared beef steak is high in fat content,tender in meat quality and bright in color and luster.
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Description

technical field

[0001] The invention relates to the technical field of food production, in particular to a method for preparing steak and steak. Background technique

[0002] Beef with a beef fat content of less than 3% has a dry taste when eaten as a steak. In order to ensure the palatability of beef, the beef should maintain a high fat content, otherwise it will affect the taste, and the fat content of about 62.3% of cut beef in a cow is less than 3%.

[0003] In addition to the low fat content of most beef affecting the taste, with the development of the quick-freezing industry, more and more beef products need to be stored for a long time. In the existing technology, papain, phosphate compound salt and soybean protein isolate are used to maintain the moisture of beef. Reduce the shear force, making the color bright and the meat smooth and tender. But adding more preservatives will affect the taste of beef.

[0004] Therefore be necessary to provide a kind of novel bee...

Claims

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