Making method and device of puff beef steak

The technology of a preparation device and a preparation method is applied in the field of preparation of crispy steak, and can solve the problems such as the inability to accurately grasp the frying time and the frying temperature, difficulty in enjoying the best taste of high-grade steak, and difficulty in gaining favor from middle and high-end consumers, and the like. To achieve the effect of chewy taste, easy to make, and well-made

Inactive Publication Date: 2019-02-22
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally, most of the products sold in supermarkets are recombined conditioning products, which are low in cost and difficult to win the favor of middle and high-end consumers
On the other hand, in the process of home-made steak, it is difficult to enjoy the best taste of high-end steak because the grilling time and grilling temperature are not suitable for accurate control
[0004] There are few high-grade cuts of beef cooked meat products on the market, which is due to the high cost

Method used

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  • Making method and device of puff beef steak
  • Making method and device of puff beef steak

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] The invention provides a puff pastry steak, which comprises puff pastry, sandwich sauce and sirloin steak wrapped sequentially from the outside to the inside.

Embodiment 2

[0060] A kind of preparation method of puff pastry steak,

[0061] S1. How to make puff pastry:

[0062] The puff pastry is made by mixing 25 parts of flour, 15 parts of warm water, 5 parts of sugar, 5 parts of salt, 15 parts of olive oil and 5 parts of dry yeast, all of which are parts by weight;

[0063] Put 25 parts of flour in the container, add 5 parts of salt and mix the flour and salt evenly by stirring;

[0064] Mix 5 parts dry yeast with 5 parts sugar and add warm water to activate the yeast;

[0065] After the yeast mixture bubbles, pour the yeast into the above flour and salt and knead the dough;

[0066] Knead the olive oil into the dough three times; until the dough is kneaded until the surface is smooth, cover it with a wet towel and let it rise for 30-60 minutes;

[0067] Roll out the proofed dough to make a pie crust and fold it repeatedly;

[0068] Roll the folded dough into a round cake and wrap it in a sealed package with plastic wrap for refrigeration; ...

Embodiment 3

[0087] see figure 1 and figure 2 , a preparation device for puff pastry steak, comprising a base 1, a support plate 2 vertically arranged on the top of the base 1, and a back plate 3 perpendicular to the support plate, the support plate 2 is hinged to one end of a vibrating table 4, and the vibrating table 4 The bottom is connected to the bottom platform 1 through the driving mechanism 5, and the hammer pressing mechanism 410 and the guiding mechanism 420 are set on the vibration table 4;

[0088] The drive mechanism 5 includes a guide rail 51 arranged on the upper surface of the base 1, a screw mandrel 52 runs through the guide rail 51, and the screw mandrel 52 is driven to rotate by a driving motor arranged at one end of the guide rail 51, and the screw mandrel 52 is screwed to the lower slider 53, and Slider 53 is arranged on guide rail 51, is connected with guide rail 51 slidingly, and the lower end of lower slider 53 top hinged connecting rod 54; Fixed connection at th...

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PUM

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Abstract

The invention discloses a puff beef steak, and relates to the field of food technical equipment. The technical scheme of the invention lies in that the puff beef steak comprises a puff, a sandwiched sauce and a beef sirloin steak which are sequentially coated from outside to inside, wherein the sandwiched sauce is applied on the outer surface of the beef steak obtained in S2, the beef steak on which the sauce is applied is placed in the middle part of the puff, then peripheral puff is folded to coat the beef steak; and the treated beef steak is preheated in an oven to 200 DEG C, and after baking is performed for 30 minutes, the puff beef steak can be eaten. The puff beef steak disclosed by the invention has the beneficial effects of providing a novel beef steak product for a consumer market; to high-grade shops and supermarkets, a beef steak product which is convenient to make, has certain shelf life and has certain popularity is provided; and according to interview of some of the high-grade shops and supermarkets, no similar product is found.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a preparation method and device for puff pastry steak. Background technique [0002] The beef products currently on the market are mostly beef jerky, beef sauce, reconstituted steak, etc. The raw materials used are minced meat trimmed during the slaughter process, and are processed by a certain process. [0003] Fresh high-end cuts of meat, such as sirloin steak, filet mignon and T-bone steak, are mostly used in high-end consumption places such as western restaurants and hotels. Consumers need to buy raw steaks stored in vacuum and low temperature from high-end supermarkets and foreign trade stores. Generally, most of the products sold in supermarkets are recombined conditioning products, which are low in cost and difficult to win the favor of middle and high-end consumers. On the other hand, in the process of making steak at home, it is difficult to enjoy the best taste of high-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L7/104A23P30/00
CPCA23L7/104A23L13/10A23L13/428A23L13/72A23P20/25A22C9/007Y02A40/90
Inventor 张一敏罗欣朱立贤宋昌龙梁荣蓉毛衍伟董鹏程杨啸吟牛乐宝杨振刚
Owner SHANDONG AGRICULTURAL UNIVERSITY
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