Preparation method and production device of Chinese style beef steak

A technology for manufacturing equipment and steaks, which is applied in the direction of meat processing equipment, meat cutting/trimming, and the function of food ingredients, etc. It can solve problems such as difficulty in mastering, loose taste of stewed beef products, and poor chewiness, so as to improve manufacturing efficiency. Effect

Inactive Publication Date: 2019-08-23
SHANDONG AGRICULTURAL UNIVERSITY
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AI Technical Summary

Problems solved by technology

[0002] Traditional Chinese beef jerky products are dry, woody, hard, and have poor chewing properties. Vacuum-packed stew

Method used

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  • Preparation method and production device of Chinese style beef steak
  • Preparation method and production device of Chinese style beef steak
  • Preparation method and production device of Chinese style beef steak

Examples

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Embodiment Construction

[0037] In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples. Of course, the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0038] see Figure 1-Figure 5 , a method for preparing Chinese-style steak, prepared from the following raw materials: including main ingredients and cooking auxiliary materials, the main ingredient is 300-500 parts by weight of sirloin meat, and the cooking auxiliary materials include 3.2-3.5 parts by weight of salt, 3.0-3.2 parts by weight of sugar Parts by weight, 0.8-1.0 parts by weight of soy sauce, 3-4 parts by weight of cooking wine, 0.2-0.3 parts by weight of cinnamon bark, 0.05-0.06 parts by weight of cloves, 0.1-0.2 parts by weight of nutmeg, 0.5-0.6 parts by weight of star anise, 0.2-0.3 parts by weight of Chinese prickly ash par...

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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...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/70A23L13/40A23B4/24A23B4/20A23L5/41A23L33/10A22C17/00A22C17/08
CPCA23L13/10A23L13/72A23L13/42A23L13/428A23L13/432A23B4/24A23B4/20A23L5/41A23L33/10A22C17/0006A22C17/08A23V2002/00A23V2200/30A23V2200/04A23V2200/10A23V2250/1614A23V2250/18
Inventor 张一敏张怡宁罗欣董鹏程毛衍伟朱立贤梁荣蓉杨啸吟王春晓蔡琳韩明山张文华曹晖吕忠
Owner SHANDONG AGRICULTURAL UNIVERSITY
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