Preparation method and production device of Chinese style beef steak

Abstract

The invention discloses a preparation method and production device of a Chinese style beef steak, and relates to the technical field of food. According to the technical scheme, the Chinese style beefsteak is characterized by being prepared from a main material and boiling auxiliary materials, wherein the main material is 300-500 parts, by weight, of beef brisket, and the boiling auxiliary materials comprise, by weight, 3.2-3.5 parts of salt, 3.0-3.2 parts of sugar, 0.8-1.0 part of soy sauce, 3-4 parts of cooking wine, 0.2-0.3 part of cortex cinnamomi, 0.05-0.06 part of cloves, 0.1-0.2 part ofsemen myristicae, 0.5-0.6 part of anises, 0.2-0.3 part of Sichuan peppers, 10-20 parts of green Chinese onions and 10-15 parts of ginger. The invention provides the new-taste Chinese style beef steakand the preparation method thereof, and designs the device for improving the production efficiency.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a method for preparing Chinese-style steak and a manufacturing device thereof. Background technique [0002] Traditional beef jerky products in my country are dry, woody, hard, and have poor chewiness. The vacuum-packed stewed beef products have a loose taste and lack fiber texture and flavor; The heat is difficult to master in family production. Therefore, we set our sights on combining the traditional flavor of Chinese food with Western-style characteristic steak, and developed a Chinese-style steak with strong regional cultural connotation, bright red appearance, and tender taste on the outside, so as to better inherit and promote the national characteristics. Chinese food culture. The new type of Chinese-style steak has a novel form and distinctive features, which fills the gap in the market. It has a bright future and great potential for development. Since the Chinese-style s...

AI Technical Summary

Problems solved by technology

[0002] Traditional Chinese beef jerky products are dry, woody, hard, and have poor chewing properties. Vacuum-packed stewed beef products have a loose taste and lack fiber texture and flavor; The heat is difficult to master in home production

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