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

Inactive Publication Date: 2018-09-14
益阳创惠技术服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The main purpose of the present invention is to provide a preparation method of steak and steak, to

Method used

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  • Preparation method of beef steak and the beef steak

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preparation example Construction

[0026] see figure 1 , is a schematic flow chart of an embodiment of the method for preparing steak of the present invention. The present invention proposes a kind of preparation method of steak, comprises the following steps:

[0027] Step S1, trimming and cutting fresh beef after deacidification, and the fresh beef is any one or more of beef loin, beef ribs, tailed dragon steak or fried steak;

[0028] Specifically, take any one or more kinds of fresh beef from the beef loin, Niu Lin, Weilong steak or fried steak, put it in a temperature of 0-4°C, hang it to cool and drain the acid for 24-48 hours, trim and cut it into pieces. After the cattle are slaughtered, the somatic cells lose the oxygen supply from the blood and undergo anaerobic respiration, which produces lactic acid that will affect the flavor of the beef. Put it in the temperature of 0-4℃ and hang it for 24-48 hours to cool and drain the acid. The lactic acid will be decomposed into carbon dioxide, water and alco...

Embodiment 1

[0039] Step S1, take 1 kg of beef loin, put it in a temperature of 2°C, hang it for cooling and deacidification for 36 hours, and shape it into a block;

[0040] Step S2, using an injection machine to inject 180g of injection into the fresh beef trimmed and diced in step S1 several times, the injection is 450g of safflower oil, 20g of papain, 15g of phosphate compound salt, 50g of soybean The protein isolate, 80g of clove extract, 80g of nutmeg extract by mass and 250g of water are put into a homogenizer and homogenized for 15 minutes.

[0041] The clove extract is to take 120g of clove powder and put it into 1L ethanol content of 52% liquor and soak it for more than 24h; the said nutmeg extract solution is to take 125g of nutmeg powder and put it into 1L ethanol content of 52% liquor and soak it for 24h Above, wherein, described liquor is Luzhou-flavor liquor.

[0042] In step S3, the fresh beef injected in step S2 is cooled in ice water with a water temperature of 13° C., p...

Embodiment 2

[0044] Step S1, take 1 kg of tailed dragon steak and put it in the temperature of 0°C, hang it for cooling and deacidification for 24 hours, and shape it into a block;

[0045]Step S2, use an injection machine to inject 150g of injection into the fresh beef trimmed and diced in step S1 several times. The injection is 400g of safflower oil, 10g of papain, 10g of phosphate compound salt, and 30g of soybean Protein isolate, 50g of clove extract, 50g of nutmeg extract by mass and 200g of water are put into a homogenizer and homogenized for 10 minutes.

[0046] The clove extract is to take 100g of clove powder and put it into 1L ethanol content of 53% liquor and soak it for more than 24h; the said nutmeg extract solution is to take 100g of nutmeg powder and put it into 1L ethanol content of 53% liquor and soak it for 24h Above, wherein, described liquor is Luzhou-flavor liquor.

[0047] In step S3, the fresh beef injected in step S2 is cooled in ice water at a water temperature of...

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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.

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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Application Information

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IPC IPC(8): A23L13/10A23L13/70A23L13/40A23L33/115
CPCA23V2002/00A23L13/10A23L13/42A23L13/428A23L13/43A23L13/72A23L13/74A23L33/115A23V2200/326A23V2200/3262A23V2250/5488A23V2250/21A23V2300/20
Inventor 廖成勇廖岚王炼
Owner 益阳创惠技术服务有限公司
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