CN102919885B - Processing method of beefsteak - Google Patents
Processing method of beefsteak Download PDFInfo
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- CN102919885B CN102919885B CN2012104528116A CN201210452811A CN102919885B CN 102919885 B CN102919885 B CN 102919885B CN 2012104528116 A CN2012104528116 A CN 2012104528116A CN 201210452811 A CN201210452811 A CN 201210452811A CN 102919885 B CN102919885 B CN 102919885B
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Abstract
The invention provides a processing method of beefsteak. The processing method of the beefsteak comprises the following steps: defrosting, cutting, curing, packaging, vacuum sealing, quick-freezing, binning and cold storaging, wherein ingredients used in the preparation comprise carrots, celery, pimiento, heads of garlic, onions, beef powder, chicken powder, five spice powder, oyster sauce, soy sauce, brandy, potato starch and soybean oil. For every 500 grams of the beefsteak, the ingredients preferably comprises 1.71 grams of beef powder, 2 grams of chicken powder, 0.57 grams of five spice powder, 1.4 2 grams of oyster sauce, 3.28 grams of soy sauce, 1.71 grams of brandy, 5.71 grams of potato starch and 2 grams of soybean oil of the optimized used ingredients. The processing method of the beefsteak is simple, convenient, and capable of greatly improving the freshness and delicacy of the beefsteak and achieving standardized processing.
Description
Technical field
The present invention relates to food processing technology field, relate in particular to a kind of processing method of beefsteak.
Background technology
China's Beef Industry has a extensive future.Traditionally, China is take consumption pork as main (more than 80%), beef proportion less than 10%.And developed country's pork, beef and mutton and poultry approximately respectively account for 1/3, and China's beef cattle industries has very large development space.In recent years, along with the increase of the market demand, the increase that country drops into, beef cattle industries is developed rapidly.According to Ministry of Agriculture's statistics, China's beef total output reached 613.2 ten thousand tons in 2008, increased by 19.5% than 2000.Beef production accounts for 8.4% of national meat total output, accounts for 10% of world's beef total output, and beef cattle output is only second to the U.S. and Brazil, occupies the third place in the world.
Top grade beef market potential take beefsteak as representative is large.Beef contains rich in protein, and especially amino acid forms close to human body needs, and is subject to people's popular welcome.The law of economic development of developed country shows, when the national economy income reached per capita 1000 dollars, the life style of eating beef can be day by day prosperous.In recent years, along with the raising of China's consumption of resident level and the rise of tourist industry, grow with each passing day with the demand of the top grade beef of beefsteak, fertile Niu Wei representative, fashionable in each big city of China.But according to investigations, domestic high-grade beefsteak is mainly from import, because the need of production of top grade beef has corresponding beef breed and high-caliber feed, feeding and management technology.The production of China's top grade beef still is in the starting stage, and market has openings reaches.
The problem that domestic beefsteak production exists is, a great deal of beef cattle butcher and process unrealized standardization, fresh and tender degree is inadequate; This shows, the production of China's beefsteak is having very large exploitation dynamics space aspect " tender ", " aquatic foods ".
Summary of the invention
For above-mentioned technical problem, the object of the present invention is to provide a kind of standardized beefsteak processing method that can improve the fresh and tender degree of beefsteak.
Technical scheme of the present invention is achieved in that
A kind of processing method of beefsteak comprises the steps:
(1) thaw: will thaw through freezing beef, the thawing room temperature is at 12-15 ℃, and relative humidity 75%-80% was thawed 15-24 hours, and the meat deep temperature reaches till 0 ℃;
(2) cut apart: after the beef after thawing in step (1) is rinsed well, pare off the manadesma on beef surface with the mowing cutter, after repairing is clean, beef is divided into square and forms a piece beefsteak;
(3) pickle: first pour the beefsteak that weighs up into the vacuum tumbler, the batching that mixes up is stirred to be added water and pours together the vacuum tumbler into and pickled 55-65 minute; Wherein, batching comprises carrot, celery, pimiento, the head of garlic, onion, powdered beef, chicken powder, five-spice powder, oyster sauce, soy sauce, brandy, fecula and soybean oil; For every 500g beefsteak, powdered beef 1.71g in batching used, chicken powder 2g, five-spice powder 0.57g, oyster sauce 1.42g, soy sauce 3.28g, brandy 1.71g, fecula 5.7g, soybean oil 2g.
(4) packing: the beefsteak of pickling in step (3) is carried out vacuum packaging;
(5) quick-frozen: the beefsteak after packing carries out quick-frozen, and temperature is-40 ℃～-35 ℃;
(6) vanning: the beefsteak after quick-frozen is cased;
(7) refrigeration: the beefsteak after casing refrigerates again, and the temperature of refrigeration is-22 ℃～-18 ℃.
Preferably, in step (2), the thickness of each piece beefsteak is at 1.2-1.5cm, and weight is at 140-150g.
The time of preferably, pickling in step (3) is 60 minutes.
Preferably, in step (4), the sealing temperature of packing is 200 ℃, and sealing time is 1.5 seconds.
Preferably, in step (5), the temperature of quick-frozen is-35 ℃.
Preferably, in step (7), the temperature of refrigeration is-18 ℃.
The invention has the advantages that: 1, method is easy, can significantly improve the fresh and tender degree of beefsteak; 2, can realize standardization processing.
The specific embodiment
Can further understand the present invention by preferred specific embodiment of the present invention given below, but it not limitation of the invention.Some nonessential improvement and adjustment for those skilled in the art does according to the foregoing invention content also are considered as dropping in protection scope of the present invention.
A kind of processing method of beefsteak comprises the steps:
(1) thaw: will thaw through freezing beef, the thawing room temperature is at 12-15 ℃, relative humidity 75%-80%, and thawing time is controlled according to the temperature of meat inside, generally thaws 15-24 hour, until the meat deep temperature reaches 0 ℃;
(2) cut apart: after the beef after thawing in step (1) is rinsed well, pare off the manadesma on beef surface with the mowing cutter, after repairing totally, beef is divided into square and forms a piece beefsteak, the thickness of each piece beefsteak is at 1.2-1.5cm, and weight is at 140-150g;
(3) pickle: first pour the beefsteak that weighs up into the vacuum tumbler, the batching that mixes up is stirred to be added water and pours together the vacuum tumbler into and pickled 60 minutes; Wherein, batching comprises carrot, celery, pimiento, the head of garlic, onion, powdered beef, chicken powder, five-spice powder, oyster sauce, soy sauce, brandy, fecula and soybean oil;
(4) packing: the beefsteak of pickling in step (3) is carried out vacuum packaging, and the sealing temperature of packing is 200 ℃, and sealing time is 1.5 seconds;
(5) quick-frozen: the beefsteak after packing carries out quick-frozen, and temperature is-35 ℃;
(6) vanning: the beefsteak after quick-frozen is cased;
(7) refrigeration: the beefsteak after casing refrigerates again, and the temperature of refrigeration is-18 ℃.
Wherein, in step (3) for every 500g beefsteak, powdered beef 1.71g in batching used, chicken powder 2g, five-spice powder 0.57g, oyster sauce 1.42g, soy sauce 3.28g, brandy 1.71g, fecula 5.7g, soybean oil 2g.
The source of beef: 1, livestock raised for meat to be killed is from Pest-or disease-free area, and is in good health, and the veterinary inspector certificate of competency is arranged.2, be used for the raw material beef of processing, must be qualified through veterinary inspector, meet the regulation of GB2722, GB2723 and relative national standards.
Batching: 1, use country to allow the food grade food additives that use, use amount must meet the regulation of GB2760.2, through health, quality inspection, underproof batching must not put into production.
The beefsteak of processing by this method, through check, it all meets organoleptic standard and physical and chemical index referring to table 1 and table 2.
The organoleptic standard of table 1 beefsteak
The physical and chemical index of table 2 beefsteak
Edible:
Beefsteak after refrigeration is being taken out when edible, smears a small amount of edible oil and toppings on the beefsteak surface, put into every of the high fire of micro-wave oven and fry in shallow oil a period of time, generally at 30-60s, also can be in pot slow fire fry in shallow oil roasting or directly fire is roasting.
The above is only preferred embodiment of the present invention, and is in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, is equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (6)
1. the processing method of a beefsteak, is characterized in that: comprise the steps:
(1) thaw: will thaw through freezing beef, the thawing room temperature is at 12-15 ℃, and relative humidity 75%-80% was thawed 15-24 hours, and the meat deep temperature reaches till 0 ℃;
(2) cut apart: after the beef after thawing in step (1) is rinsed well, pare off the manadesma on beef surface with the mowing cutter, after repairing is clean, beef is divided into square and forms a piece beefsteak;
(3) pickle: first pour the beefsteak that weighs up into the vacuum tumbler, the batching that mixes up is stirred to be added water and pours together the vacuum tumbler into and pickled 55-65 minute; Wherein, batching comprises carrot, celery, pimiento, the head of garlic, onion, powdered beef, chicken powder, five-spice powder, oyster sauce, soy sauce, brandy, fecula and soybean oil; For every 500g beefsteak, powdered beef 1.71g in batching used, chicken powder 2g, five-spice powder 0.57g, oyster sauce 1.42g, soy sauce 3.28g, brandy 1.71g, fecula 5.7g, soybean oil 2g.
(4) packing: the beefsteak of pickling in step (3) is carried out vacuum packaging;
(5) quick-frozen: the beefsteak after packing carries out quick-frozen, and temperature is-40 ℃～-35 ℃;
(6) vanning: the beefsteak after quick-frozen is cased;
(7) refrigeration: the beefsteak after casing refrigerates again, and the temperature of refrigeration is-22 ℃～-18 ℃.
2. the processing method of a kind of beefsteak as claimed in claim 1, it is characterized in that: in step (2), the thickness of each piece beefsteak is at 1.2-1.5cm, and weight is at 140-150g.
3. the processing method of a kind of beefsteak as claimed in claim 1, it is characterized in that: the time of pickling in step (3) is 60 minutes.
4. the processing method of a kind of beefsteak as claimed in claim 1 is characterized in that: in step (4), the sealing temperature of packing is 200 ℃, and sealing time is 1.5 seconds.
5. the processing method of a kind of beefsteak as claimed in claim 1 is characterized in that: in step (5), the temperature of quick-frozen is-35 ℃.
6. the processing method of a kind of beefsteak as claimed in claim 1 is characterized in that: in step (7), the temperature of refrigeration is-18 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012104528116A CN102919885B (en) | 2012-11-09 | 2012-11-09 | Processing method of beefsteak |
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| CN2012104528116A CN102919885B (en) | 2012-11-09 | 2012-11-09 | Processing method of beefsteak |
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| CN102919885A CN102919885A (en) | 2013-02-13 |
| CN102919885B true CN102919885B (en) | 2013-11-06 |
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| CN104687077B (en) * | 2015-04-08 | 2016-04-13 | 福建省聚元食品股份有限公司 | A kind of low cholesterol beefsteak and preparation method thereof |
| CN104687076B (en) * | 2015-04-08 | 2016-04-13 | 福建省聚元食品股份有限公司 | A kind of lower calorific value beefsteak and processing method thereof |
| CN104872690A (en) * | 2015-06-17 | 2015-09-02 | 佳客来(福建)餐饮连锁管理有限公司 | Preparation process of beefsteak for children |
| CN105077300A (en) * | 2015-07-17 | 2015-11-25 | 太仓茂欣食品有限公司 | Low-fat, fresh and tender beefsteak processing method and product thereof |
| CN105124612A (en) * | 2015-08-17 | 2015-12-09 | 安徽荷金来农业发展股份有限公司 | Beefsteak production method |
| CN105341729A (en) * | 2015-11-09 | 2016-02-24 | 佳客来(福建)餐饮连锁管理有限公司 | Low temperature curing beefsteak and processing method |
| CN106036506A (en) * | 2016-05-26 | 2016-10-26 | 上海瑞轩食品有限公司 | Making method of beef steaks heated on iron block |
| CN106550972A (en) * | 2016-11-24 | 2017-04-05 | 安徽新梦想食品有限公司 | A kind of segmentation of pork head meat and snap frozen processing method |
| CN106579261A (en) * | 2016-12-22 | 2017-04-26 | 青岛爵士食品有限公司 | Steak pickling material and steak processing method thereof |
| CN106616403A (en) * | 2016-12-28 | 2017-05-10 | 上海联豪食品有限公司 | Steak injection processing technology |
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| CN108783246A (en) * | 2018-05-16 | 2018-11-13 | 河南省金牛足食品有限公司 | A kind of production method of western-style food fast food beefsteak |
| CN108719819A (en) * | 2018-05-29 | 2018-11-02 | 上海品尚食品有限公司 | Beefsteak method for salting |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720944B (en) * | 2009-12-04 | 2012-06-06 | 南京雨润食品有限公司 | Processing method of grilled steak |
| CN101991134B (en) * | 2010-11-08 | 2012-12-26 | 上海市食品研究所 | Preparation method of western yak steak |
| CN102090644A (en) * | 2011-02-21 | 2011-06-15 | 吴玉华 | Preparation method of ready-to-eat grilled beef steak |
| CN102326761B (en) * | 2011-09-05 | 2012-08-22 | 云南海潮集团天牧肉牛产业有限公司 | Spicy and hot steak sauce and preparation method thereof |
| CN102715518A (en) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | Double-benefit beefsteak and preparation method thereof |
| CN102715541B (en) * | 2012-06-20 | 2014-02-12 | 温州市多味坊食品有限公司 | Microwave western-style beefsteak and preparation method thereof |
| CN102715525A (en) * | 2012-07-04 | 2012-10-10 | 云南农业大学 | Beefsteak processing method |
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