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Preparation process of children steak

A preparation process and steak technology, which is applied in the field of children's steak preparation technology, can solve problems such as being unsuitable for children to eat, and achieve the effects of improving meat quality, tender taste and less fascia.

Inactive Publication Date: 2018-12-11
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 of children's steak, which solves the problem that the current steak is not suitable for children because of the addition of a large amount of chemical auxiliary ingredients in the processing process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation process for children's steak, comprising the steps of:

[0027] S1. Raw material pretreatment: Select the tender meat with a small amount of fat on the ridge, plane off most of the surface fascia with a film remover, and then manually finish the treatment, and cut the beef through a tendon breaking machine;

[0028] S2. Soaking in milk: cut the processed beef into pieces, adopt the longitudinal cutting method when cutting into pieces, and the size of the beef pieces is 8cm square, and then soak in milk. The amount of milk used should just cover the meat pieces. The soaking temperature is 35°C, the soaking time is 7 minutes, then cooled and drained for later use;

[0029] S3. Vacuum tumbling: put the drained beef pieces in a vacuum tumbling machine for tumbling tenderization, the tumbling time is 15 minutes, the tumbling temperature is 0°C, and seasoning is added in advance;

[0030] S4. Quick-freezing: quickly put the tenderized beef cubes into the cold s...

Embodiment 2

[0035] A preparation process for children's steak, comprising the steps of:

[0036] S1. Raw material pretreatment: Select the tender meat with a small amount of fat on the ridge, plane off most of the surface fascia with a film remover, and then manually finish the treatment, and cut the beef through a tendon breaking machine;

[0037] S2. Soaking in milk: cut the treated beef into pieces. The beef is cut longitudinally, and the size of the beef pieces is 9cm square, and then soaked in milk. The amount of milk used should be just enough to cover the meat. block, and the soaking temperature is 37°C, the soaking time is 8min, then cooled and drained for later use;

[0038] S3. Vacuum tumbling: put the drained beef cubes in a vacuum tumbling machine for tumbling tenderization, the tumbling time is 17 minutes, the tumbling temperature is 2°C, and the pre-prepared ingredients are added for seasoning;

[0039] S4. Quick-freezing: quickly put the tenderized beef cubes into the cold...

Embodiment 3

[0044] A preparation process for children's steak, comprising the steps of:

[0045] S1. Raw material pretreatment: Select the tender meat with a small amount of fat on the ridge, plane off most of the surface fascia with a film remover, and then manually finish the treatment, and cut the beef through a tendon breaking machine;

[0046] S2. Soaking in milk: Cutting the treated beef into pieces by longitudinal cutting, and the size of the beef pieces is 10cm square block structure, and then soaking in milk. The amount of milk used should just cover the meat pieces, and The soaking temperature is 40°C, the soaking time is 10 minutes, then cooled and drained for later use;

[0047] S3. Vacuum tumbling: put the drained beef pieces in a vacuum tumbling machine for tumbling and tenderization. During the S3 vacuum tumbling process, the tumbling time is 20 minutes, the tumbling temperature is 4°C, and pre- Prepared seasonings;

[0048] S4. Quick-freezing: Put the tenderized beef cub...

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PUM

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Abstract

The invention discloses a preparation process of children steak, comprising: pretreating a raw material; slicing the treated beer and then dipping into milk, and then cooling and draining for later use; massaging and tenderizing the drained beer pieces in a vacuum massaging and tenderizing machine; adding ingredients prepared in advance; quickly putting the tenderized beer pieces in a refrigeration house for quick freezing; maintaining to less than 30DEG C for quick freezing, wherein, quick freezing time is 30-40min, the central temperature of the product subjected to quick freezing must reachless than 18DEG C; and finally, slicing and packaging for storage. After repeated beating via the massaging and tenderizing machine, the children steak prepared according to the invention is less infascia and tender in taste, and does not affect nutrition value of steak; the beer is dipped into milk before massaging and tenderizing, so the final made steak product has full-bodied sweet smell, meanwhile, is fresh and tender and has less tendons, and is suitable for children.

Description

technical field [0001] The invention relates to the technical field of steak processing, in particular to a preparation process of children's 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] A large amount of chemical auxiliary ingredients are added to the existing steaks during processing, although the taste o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70A23L13/40
CPCA23L13/10A23L13/426A23L13/428A23L13/72A23V2200/00A23V2200/14A23V2200/24
Inventor 骆艮福
Owner 安徽惠之园食品有限公司
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