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Steak convenient to digest and preparation method thereof

A technology for steak and beef, applied in the field of easy-to-digest steak and its preparation, can solve the problems of restricting the consumption market of steak, rough muscle fibers, indigestion, indigestion, etc., and achieve the effects of avoiding indigestion, improving digestive performance, and being easy to digest.

Pending Publication Date: 2020-08-04
上海联豪食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the muscle fiber of beef is rough and difficult to digest. Especially for children and the elderly, after eating steak, they will not digest it, resulting in abdominal distension, which limits the consumption market of beef steak.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The preparation method step of the steak that is convenient to digest that the present invention proposes is as follows:

[0041] S1: Pretreatment of raw materials: thaw the frozen beef at a low temperature of 2°C, trim and remove the large fat, congestion and fascia on the surface and inside of the thawed beef;

[0042] S2: Deacidification: hang the pretreated beef in S1 for 8 hours;

[0043] S3: Filling and tumbling: Inject the deacidified beef of S2 with honey water through the injection machine. The ratio of honey and water is 1:10 by mass, and inject at 3ml / kg. After gently patting for 2 minutes, the processed Put the beef into the tumbler and knead for 3 minutes;

[0044] S4: Slicing: slice the beef rolled in S3, the thickness of each slice of beef is 8mm, and the weight is 120g / slice, and then brush a layer of the honey water added with edible salt on the surface of the beef, edible salt and honey water Mix according to the mass ratio of 1:10, continue to roll ...

Embodiment 2

[0053]The preparation method step of the steak that is convenient to digest that the present invention proposes is as follows:

[0054] S1: Pretreatment of raw materials: thaw the frozen beef at a low temperature of 6°C, trim and remove large pieces of fat, congestion and fascia on the surface and inside of the thawed beef;

[0055] S2: Deacidification: hang the pretreated beef in S1 for 12 hours;

[0056] S3: Filling and tumbling: Inject the deacidified beef of S2 with honey water through the injection machine. The ratio of honey and water is 1:15 by mass, and inject at 6ml / kg. After gently patting for 4 minutes, the processed Put the beef into the tumbler and knead for 6 minutes;

[0057] S4: Slicing: slice the beef rolled in S3, the thickness of each slice of beef is 15mm, and the weight is 160g / slice, and then brush a layer of the honey water added with edible salt on the surface of the beef, edible salt and honey water Mix according to the mass ratio of 1:20, continue t...

Embodiment 3

[0066] The preparation method step of the steak that is convenient to digest that the present invention proposes is as follows:

[0067] S1: Pretreatment of raw materials: thaw the frozen beef at a low temperature of 4°C, trim and remove the large fat, congestion and fascia on the surface and inside of the thawed beef;

[0068] S2: Deacidification: hang the pretreated beef in S1 for 10 hours;

[0069] S3: Filling and tumbling: Inject the deacidified beef of S2 with honey water through the injection machine. The mass ratio of honey and water is 1:12, and the injection is carried out at 4ml / kg. After gently patting for 3 minutes, the processed Put the beef into the tumbler and knead for 4 minutes;

[0070] S4: Slicing: slice the beef rolled in S3, the thickness of each slice of beef is 10mm, and the weight is 150g / slice, and then brush a layer of the honey water added with edible salt on the surface of the beef, edible salt and honey water Mix according to the mass ratio of 1:...

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Abstract

The invention discloses steak convenient to digest and a preparation method thereof. The method comprises the following steps that S1, performing low-temperature unfreezing on frozen beef and removing the large fat, blood and fascia on the surface and inside the unfrozen beef are removed through trimming and cutting; S2, hanging the beef to discharge acid; S3, injecting honey water into the beefthrough an injection machine, and putting the treated beef into a tumbling machine for tumbling; S4, slicing the beef, brushing a layer of honey water added with edible salt on the surface of the beef, continuing rolling and kneading, and taking out the beef; S5, uniformly mixing the beefsteak with seasonings, and pickling the beefsteak; S6, performing vacuum packaging on the beef pickled in the S5, and then putting the beef subjected to vacuum packaging into a freezing chamber for pre-freezing treatment; S7, performing ultrahigh-pressure treatment on the beef subjected to pre-freezing treatment in S6; and S8, packaging the beef obtained in the step S7, spray-printing the production date on the packages, and storing the product in boxes. The steak obtained by the invention is tender in meat quality and easy to digest, and is suitable for children, old people or people with dyspepsia.

Description

technical field [0001] The invention relates to the technical field of steak processing, in particular to a digestible steak and a preparation method thereof. Background technique [0002] Steak meat is tender and delicious, and it is a traditional diet in the West. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork, which can improve the body's disease resistance, and has good effects in post-illness care and tissue repair; the sarcosine content in beef is higher than any other food. High, especially effective for increasing muscle and strengthening strength; in addition, beef also contains vitamin B6, vitamin B12, magnesium, iron, potassium, zinc, carnitine, linoleic acid and other nutrients, which can promote the metabolism of substances and strengthen the body. Immunity, etc. have a good effect. [0003] In recent years, with the improvement of the consumption level of Chinese residents and the expansion of the be...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/30A23B4/00A23L33/10A23L33/115A23L33/105
CPCA23L13/10A23L13/42A23L13/43A23L13/72A23L13/74A23L5/30A23B4/00A23L33/10A23L33/115A23L33/105A23V2002/00A23V2200/32A23V2200/14A23V2200/30A23V2300/46A23V2300/20A23V2250/18A23V2250/21
Inventor 郑用红
Owner 上海联豪食品有限公司
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