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Steak preparation process

A preparation process and steak technology, applied in food science and other directions, can solve problems such as limited improvement, and achieve the effects of improving tenderness, reducing moisture loss and good marinating effect.

Active Publication Date: 2020-11-10
WENZHOU DINGNUO FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The purpose of the above processing method is to provide a standardized processing method that can improve the tenderness of the steak, which mainly achieves the above purpose by controlling the process steps, but the degree of improvement is very limited and needs to be improved

Method used

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  • Steak preparation process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Such as figure 1 Shown, a kind of preparation technology of steak comprises the following steps:

[0067] S1, thawing: thawing the prepared beef;

[0068] S2, trimming: remove the fascia and excess fat on the surface of the beef, and cut the beef into required sizes;

[0069] S3, injection: inject modifier to beef through injection machine;

[0070] S4, marinating: Put the injected beef and marinade into a vacuum tumbler for tumbling and marinating, the temperature is 0-4°C, the vacuum degree is <-0.7bar, the speed is 10r / min, and each tumbling is 20min , standing for 10min, the total time is 2h;

[0071] S5, shaping: shaping the rolled and kneaded beef;

[0072] S6, freezing: putting the shaped beef into the freezer for freezing until hard;

[0073] S7, Saw blade: Saw the frozen beef and cut it into the final sale size;

[0074] S8, Packing: Vacuum pack the sawed beef and beef, quick-freeze, pack and store.

[0075] In parts by weight, in every 500g of beef, the...

Embodiment 2

[0078] A preparation process for steak, comprising the following steps:

[0079] S1, thawing: thawing the prepared beef;

[0080] S2, trimming: remove the fascia and excess fat on the surface of the beef, and cut the beef into required sizes;

[0081] S3, injection: inject modifier to beef through injection machine;

[0082] S4, marinating: Put the injected beef and marinade into a vacuum tumbler for tumbling and marinating, the temperature is 0-4°C, the vacuum degree is <-0.7bar, the speed is 10r / min, and the total time is 80min ;

[0083] S5, shaping: shaping the rolled and kneaded beef;

[0084] S6, freezing: putting the shaped beef into the freezer for freezing until hard;

[0085] S7, Saw blade: Saw the frozen beef and cut it into the final sale size;

[0086] S8, Packing: Vacuum pack the sawed beef and beef, quick-freeze, pack and store.

[0087] In parts by weight, in every 500g of beef, the components of the modifier are shown in Table 1, and the components of th...

Embodiment 3

[0090] A steak preparation process, the difference from Example 1 is that, by weight, in every 500g of beef, the components of the modifier are shown in Table 1, and the components of the marinade are shown in Table 2.

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PUM

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Abstract

The invention discloses a steak preparation process, and relates to the technical field of meat food processing. The steak preparation process comprises the following steps: S1, thawing; S2, trimming;S3, injecting; S4, pickling; S5, shaping; S6, freezing; S7, sawing into pieces; and S8, packaging. A material for pickling comprise the following components: fresh ginger juice, oyster sauce, dark soy sauce, beef extract, dry powder and water. In a vacuum tumbling process, pressure difference between inside and outside of muscle fibers tends to loosen muscle fiber structure, so that connecting effect between the muscle fibers is weakened, muscle fiber gap is increased, binding force is reduced, and shearing force is reduced. Fresh ginger contains protease, and can properly decompose collagenand elastin with complex structures in connective tissues and muscle fibers of meat, so that chemical bond parts in protein molecules are broken, molecular structures of the collagen and the elastin are destroyed, and tenderness of the meat is greatly improved. Moreover, the fresh ginger juice can significantly reduce fishy smell of the beef, so that flavor of the beef is well improved.

Description

technical field [0001] The invention relates to the technical field of meat food processing, more specifically, it relates to a steak preparation process. Background technique [0002] Beef is rich in protein, especially the amino acid composition is close to the needs of the human body, and is generally welcomed by people, so the preparation process of steak has also attracted the attention of the industry. [0003] The Chinese patent whose authorization notification number is CN102919885B discloses a processing method of steak, which includes the following steps: [0004] (1) Thawing: thaw the frozen beef, the temperature in the thawing room is 12-15°C, the relative humidity is 75-80%, thawing for 15-24 hours, until the temperature of the deep part of the meat reaches 0°C; [0005] (2) Segmentation: After rinsing the thawed beef in step (1), trim off the fascia on the surface of the beef with a trimming knife, and then divide the beef into cubes to form steaks; [0006] ...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/70
CPCA23L13/428A23L13/72A23L13/426A23L13/424A23L13/74Y02A40/90
Inventor 张炼黄中邱崇军张庆庆杨映园石元斌
Owner WENZHOU DINGNUO FOOD CO LTD
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