Steak and making method thereof

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...

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 meat, but too much use of phosphates will bring bad meat products. The flavor and quality of phosphate will change under the condition of high concentration, which will produce unpleasant metallic astringency

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