Steak and making method thereof

A production method and steak technology, applied in the field of technical steaks, can solve the problems of bad flavor and quality changes of meat products, unpleasant metallic astringency, etc., and achieve the effect of improving meat quality and avoiding bad effects

Inactive Publication Date: 2019-02-15
安徽徽之润食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, in the production of steaks, in order to ensure the freshness of the steaks, the meat quality is generally improved by adding phosphates. Phosphates can improve the quality of the me...

Method used

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  • Steak and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for preparing steak, comprising the following steps:

[0029] Step 1: Acid discharge;

[0030] Take the beef tenderloin and cool it at 10-℃ for 18 minutes; spray a sodium alginate solution with a mass fraction of 1%; discharge the acid for 18 hours at a temperature of 0-4℃ and a humidity of 90%;

[0031] Step 2: select 100 parts by weight of beef tenderloin after deacidification, inject 10-mL papain solution with a concentration of 0.1% into it, and enzymolyze it for 10 minutes;

[0032] Step 3: Put the marinade and beef tenderloin into the tumbler and knead for 20 minutes;

[0033] The marinade comprises the raw materials of following parts by weight:

[0034] 1 part of vanilla, 3 parts of sodium alginate, 2 parts of calcium chloride, 3 parts of pepper, 2 parts of ginger, 1 part of bay laurel, 2 parts of clove, 1 part of allspice, 0.5 part of garlic powder and 3 parts of Zanthoxylum bungeanum;

[0035] Step 4: The tenderloin after rolling is formed into ste...

Embodiment 2

[0040] A method for preparing steak, comprising the following steps:

[0041] Step 1: Acid discharge;

[0042] Cool the beef tenderloin at 15°C for 20 minutes; spray a sodium alginate solution with a mass fraction of 2%; discharge acid for 20 hours at a temperature of 0-4°C and a humidity of 90%;

[0043] Step 2: select 120 parts by weight of beef tenderloin after deacidification, inject 12 mL of papain solution with a concentration of 0.15% into it, and enzymolyze it for 12 minutes;

[0044] Step 3: Put the marinade and beef tenderloin in a tumbler and knead for 25 minutes in a vacuum;

[0045] The marinade comprises the raw materials of following parts by weight:

[0046] 2 parts of vanilla, 4 parts of sodium alginate, 3 parts of calcium chloride, 6 parts of pepper, 4 parts of ginger, 2 parts of bay laurel, 4 parts of clove, 3 parts of allspice, 1 part of garlic powder and 6 parts of Zanthoxylum bungeanum;

[0047] Step 4: The tenderloin after rolling is formed into steak...

Embodiment 3

[0052] A method for preparing steak, comprising the following steps:

[0053] Step 1: Acid discharge;

[0054] Cool the beef tenderloin at 12°C for 18-20 minutes; spray a sodium alginate solution with a mass fraction of 2%; discharge acid for 20 hours at a temperature of 0-4°C and a humidity of 90%;

[0055] Step 2: select 100 parts by weight of beef tenderloin after deacidification, inject 10-mL papain solution with a concentration of 0.15% into it, and enzymatically hydrolyze it for 10 minutes;

[0056] Step 3: Put the marinade and beef tenderloin in a tumbler and knead for 25 minutes in a vacuum;

[0057] The marinade comprises the raw materials of following parts by weight:

[0058] 1 part of vanilla, 3 parts of sodium alginate, 2 parts of calcium chloride, 4 parts of chili pepper, 2 parts of ginger, 1 part of bay laurel, 3 parts of clove, 2 parts of allspice, 1 part of garlic powder and 4 parts of Zanthoxylum bungeanum;

[0059] Step 4: The tenderloin after rolling is ...

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Abstract

The invention provides a steak and a making method thereof. The steak is mainly composed of beef tenderloin, a pickling material and a pulp material in parts by weight. The pickling material consistsof the following raw materials: 1-2 parts of vanilla, 3-4 parts of sodium alginate, 2-3 parts of calcium chloride, 3-6 parts of hot peppers, 2-4 parts of gingers, 1-2 parts of Laurus nobilis, 2-4 parts of cloves, 1-3 parts of allspice, 0.5-1 part of garlic powder and 3-6 parts of pricklyash peels. The pulp material includes the following raw materials: 1-2 parts of vanilla, 5-8 parts of egg white,1-2 parts of baking powder, 6-14 parts of potato starch and 15-25 parts of wheat flour. The making method includes the following steps: Step 1: acid exhaustion; cooling the beef tenderloin for 18-20minutes, spraying sodium alginate solution, and carrying out acid exhaustion for 18-20 hours; Step 2: selecting 100-120 parts of beef tenderloin after acid exhaustion, and injecting 10-12 mL of papainsolution with a concentration of 0.1%-0.15% into the acid exhausted beef tenderloin; Step 3: pickling the beef tenderloin with the pickling material for 20-25 minutes by vacuum rolling and kneading;Step 4: making the beef tenderloin after rolling and kneading formed into a steak through a forming machine; and Step 5: wrapping the steak with a pulp material. The steak obtained by the making method is fresh and tender in meat texture.

Description

technical field [0001] The invention relates to the technical field of steaks, in particular to a method for making steaks and steaks. Background technique [0002] Steak is a kind of dish in Western food. It is processed from the longissimus dorsi of the beef. It is eaten with black pepper and spices to show its noble status. In recent years, with the improvement of the consumption level of Chinese residents and the rise of tourism, steak has become popular in major cities in my country. However, according to investigations, the production of high-end beef in China is still in its infancy. Some raw materials for steaks come from short-term fattening of ordinary yellow cattle after they are eliminated for service. ; Imported high-end beef varieties are usually consumed in high-end markets, and are extremely rare in the mass market, making it difficult for ordinary consumers to care about them. It can be seen that my country's steak production should increase development ef...

Claims

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Application Information

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IPC IPC(8): A23L13/00A23L13/70
CPCA23L13/03A23L13/74A23V2002/00A23V2200/22A23V2200/234A23V2250/1578A23V2250/1614A23V2250/5026A23V2250/5118
Inventor 王飞
Owner 安徽徽之润食品股份有限公司
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