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Preparation process of conditioning steak

A preparation process and steak technology, which is applied in the field of preparation technology for conditioning steak, can solve the problems of single beef variety, difficult to meet consumer demand, low utilization rate of minced meat, etc., and achieve good texture and flavor, rich product variety, and ice crystal distribution. uniform effect

Inactive Publication Date: 2018-11-16
安徽惠之园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a preparation process for conditioned steak, which solves the problem that the utilization rate of minced meat produced in the current beef segmentation or trimming process is not high, and the variety of raw beef used is single, which is difficult to meet The question of consumer demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation process for conditioning steak, comprising the steps of:

[0027] S1. Raw material pretreatment: Take minced meat produced during the process of beef segmentation or trimming, and use a film remover to plan off most of the surface fascia of the minced meat, then manually refine it, and finally cut the minced beef through a tendon breaking machine tendon treatment;

[0028] S2. Vacuum tumbling: place the processed ground beef in a vacuum tumbling machine for tumbling for 15 minutes at a tumbling temperature of 0°C, and add pre-prepared ingredients for seasoning;

[0029] S3. Sterilization: sterilize the marinated beef and pasteurize it for 15 minutes at a temperature of 82°C;

[0030] S4, film forming: put the sterilized beef in a mold for film forming, and press at a low temperature of 0°C for 3 hours;

[0031] S5. Quick-freezing: Quickly put the pressed and formed beef into the cold storage for quick-freezing, and keep it below -30°C for quick-freezing....

Embodiment 2

[0036] A preparation process for conditioning steak, comprising the steps of:

[0037] S1. Raw material pretreatment: Take minced meat produced during the process of beef segmentation or trimming, and use a film remover to plan off most of the surface fascia of the minced meat, then manually refine it, and finally cut the minced beef through a tendon breaking machine tendon treatment;

[0038] S2. Vacuum tumbling: put the processed minced beef in a vacuum tumbling machine for tumbling, the tumbling time is 17 minutes, the tumbling temperature is 2°C, and the pre-prepared ingredients are added for seasoning;

[0039] S3. Sterilization: sterilize the marinated beef, and pasteurize it for 23 minutes at a temperature of 83°C;

[0040] S4, film forming: put the sterilized beef in a mold for film forming, and press at a low temperature of 2°C for 3.5 hours;

[0041] S5. Quick-freezing: Quickly put the pressed and formed beef into the cold storage for quick-freezing, and keep it be...

Embodiment 3

[0046] A preparation process for conditioning steak, comprising the steps of:

[0047] S1. Raw material pretreatment: Take minced meat produced during the process of beef segmentation or trimming, and use a film remover to plan off most of the surface fascia of the minced meat, then manually refine it, and finally cut the minced beef through a tendon breaking machine tendon treatment;

[0048] S2. Vacuum tumbling: put the processed minced beef in a vacuum tumbling machine for tumbling, the tumbling time is 20min, the tumbling temperature is 4°C, and seasoning is added in advance;

[0049] S3. Sterilization: sterilize the marinated beef, and pasteurize it for 30 minutes at a temperature of 85°C;

[0050] S4, film forming: put the sterilized beef in a mold for film forming, and press at a low temperature of 4°C for 4 hours;

[0051] S5. Quick-freezing: Quickly put the pressed and formed beef into the cold storage for quick-freezing, and keep it below -30°C for quick-freezing. ...

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Abstract

The invention discloses a preparation process of conditioning steak which comprises the following steps: pre-processing a raw material, then adding the ground beef to a vacuum tumbler for rolling, adding the prepared ingredients for seasoning, performing sterilization and lamination, rapidly placing the moulded beef into a cold warehouse for rapid freezing for 30-40 min at the temperature of -30DEG C, wherein after quick freezing, the center temperature of the product must reach -18 DEG C, demoulding the beef after quick freezing and unfreezing the beef, and cutting the beef into pieces, after the sliced steak is qualified, performing vacuum packaging on the finished product and storing the product at the temperature of -18 DEG C. The preparation process utilizes a recombination technology of the beef to process the conditioning steak, and the recombinant meat is recombined and re-formed by means of recombination technology, and sold after being frozen, and the process not only can improve the utilization rate of the minced meat, but also enriches the product types of the steak.

Description

technical field [0001] The invention relates to the technical field of steak processing, in particular to a preparation process for seasoned steak. Background technique [0002] Steak meat is tender and delicious, and it is a traditional diet in the West. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork, which can improve the body's disease resistance, and has good effects in post-illness care and tissue repair; the sarcosine content in beef is higher than any other food. High, especially effective for increasing muscle and strengthening strength; in addition, beef also contains vitamin B6, vitamin B12, magnesium, iron, potassium, zinc, carnitine, linoleic acid and other nutrients, which can promote the metabolism of substances and strengthen the body. Immunity, etc. have a good effect. [0003] The minced meat produced in the process of beef segmentation or trimming is often used to make stuffing or other products....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/70
CPCA23L13/67A23L13/72A23L13/74A23V2002/00A23V2250/1618A23V2250/5118A23V2250/5488
Inventor 骆艳艳
Owner 安徽惠之园食品有限公司
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