CN106036506A

CN106036506A - Making method of beef steaks heated on iron block

Info

Publication number: CN106036506A
Application number: CN201610357699.6A
Authority: CN
Inventors: 王宏亮
Original assignee: Shanghai Rui Xuan Food Co Ltd
Current assignee: Shanghai Rui Xuan Food Co Ltd
Priority date: 2016-05-26
Filing date: 2016-05-26
Publication date: 2016-10-26

Abstract

The invention provides a making method of beef steaks heated on an iron block. The making method comprises the following steps of selecting frozen beef striploin as raw materials; unfreezing the raw material beef striploin under the condition of 0-4 DEG C and relative humidity of 80-90%; then injecting pickling materials into the unfrozen raw material beef striploin, and besides, adding edible salt, white granulated sugar, spice, composite phosphate, seasoning, ice water and beef thin blood; performing soaking in the environment of 0-5 DEG C for 10-25 hours, and then performing rolling and kneading under constant pressure for 8-12 minutes, wherein the injection amount of the pickling materials is 20-30% of the mass of the raw materials chine; loading the pickled raw material beef striploin in a mould, and performing freezing under the condition that the temperature is lower than or equal to minus 35 DEG C for 20-30 hours, so as to obtain shaped beef striploin; and then performing cutting, performing quantifying, performing vacuum packaging, performing metal detection, performing packaging in boxes, and performing warehousing. Compared with beef steaks in the prior art, the beef steaks heated on the iron block which are prepared by the method disclosed by the invention are better in taste, fragrance, mouth feel, and particularly color. The technology is simple and convenient to make, and the preparation method is suitable for industrialized production.

Description

A kind of preparation method of iron block beefsteak

Technical field

The invention belongs to bromatology field, the processing method relating to a kind of food, a kind of iron block beefsteak Preparation method.

Background technology

Beef needs closer to human body rich in rich in protein, aminoacid ratio of components Carnis Sus domestica, can improve the disease-resistant energy of human body Power, to the people of growth promoter and postoperative, aftercare supplement lose blood, the aspect such as repair tissue particularly suitable.And, severe winter eats Beef can warming the stomach, be the tonification good merchantable brand in winter.

Beefsteak of the prior art, in manufacturing process, needs to carry out beef expecting water injection, so can damage in beef Portion organizes, thus affects the voluptuousness of beef, and the beefsteak hardness after decocting is big, and mouthfeel is poor.

Summary of the invention

For above-mentioned technical problem of the prior art, the invention provides the preparation method of a kind of iron block beefsteak, described This iron block beefsteak preparation method prior art to be solved in the beefsteak of preparation due to the relation of water filling, the beefsteak after decocting is hard Degree is big, the technical problem that mouthfeel is poor.

The invention provides the preparation method of a kind of iron block beefsteak, comprise the steps:

1) step selected materials, selects the outer fillet of cattle of frost as raw material；

2) step thawed, by raw meat 0-4 DEG C, relative humidity thaws under conditions of 80-90%；

3) step pickled, injects cure in raw meat, and wherein, the injection rate of described cure is raw meat quality 20-30%；It is simultaneously introduced edible salt, white sugar, spice, composite phosphate, flavouring agent, frozen water and beef blood and slime, described food With the 0.2-0.3% that the quality of salt is raw meat quality, the quality of white sugar is the 0.3-0.5% of raw meat quality, spice Quality is the 0.1-0.3% of raw meat quality, and the quality of composite phosphate is the 0.2-0.3% of raw meat quality, the matter of flavouring agent Amount is the 0.2-0.5% of raw meat quality；The quality of frozen water is the 10-20% of raw meat quality, and the quality of beef blood and slime is raw material Meat quality 0-10%；Then normal pressure tumbling 8 ~ 12 minutes is carried out again after soaking 10 ~ 25 hours in the environment of 0 ~ 10 DEG C；One whole The step of shape quick-freezing, loads in mould by the described raw meat that pickle ,≤-35 DEG C under the conditions of freezing 20 ~ 30 hours, obtain Setting meat；

4) step of a shaping quick-freezing, loads in mould by the described raw meat that pickle ,≤-35 DEG C under the conditions of freezing 20 ~ 30 hours, obtain the meat that shapes；

5) cut quantitative step for one, be sawn into the face shaping of requirement with bone sawing machine；

6) step of a packaging, evacuation is packed；

7) step of a metal detection, by metal machine testing, it is ensured that metal is not left over；

8) a vanning warehouse-in: according to vanning specification and mark warehouse-in.

Further, in the manufacturing process of the present invention, described in select materials, thaw, pickle, shaping, cut quantitatively all at 5-10 Carry out under DEG C temperature conditions.

The present invention is to make the tenderest succulence of beef, flexible by simple dispensing and multiple tracks PROCESS FOR TREATMENT, increases cattle The meat-like flavor of meat, removes the smell of beef, improves the surcharge of product, and uses unique iron block DIY edible way, Make client edible enjoy high-grade beefsteak while interesting and educational and beefsteak is intellectual is all added to it.

The present invention adds man-hour in dining room, standby after first iron block and iron pan being heated 3 hours in the baking box of 300 DEG C；Then Above-mentioned beefsteak is decocted in pan to about 3 minutes；The beefsteak decocted and iron block are placed in iron pan；Cut one piece of beefsteak to be placed on Use after being heated to the ripe degree of oneself hobby on iron block.

The present invention compares with prior art, and its technological progress is significant.No matter the iron plate beefsteak of invention is at taste, perfume (or spice) Taste, mouthfeel, particularly color and luster, beefsteak the most of the prior art.Present invention process is simple for production, is suitable for industrialized production.

Detailed description of the invention

Embodiment 1

6) step of a packaging, evacuation is packed；

The principle of the present invention be client while edible beefsteak interesting and educational and beefsteak is intellectual all increases Enter.

The contrast of the beefsteak of the present invention and prior art is as follows:

Claims

1. the preparation method of an iron block beefsteak, it is characterised in that comprise the steps:

3) step pickled, injects cure in raw meat, and wherein, the injection rate of described cure is raw meat quality 20-30%；It is simultaneously introduced edible salt, white sugar, spice, composite phosphate, flavouring agent, frozen water and beef blood and slime, described The quality of edible salt is the 0.2-0.3% of raw meat quality, and the quality of white sugar is the 0.3-0.5% of raw meat quality, spice The 0.1-0.3% that quality is raw meat quality, the quality of composite phosphate is the 0.2-0.3% of raw meat quality, flavouring agent Quality is the 0.2-0.5% of raw meat quality；The quality of frozen water is the 10-20% of raw meat quality, and the quality of beef blood and slime is former Material meat quality 0-10%；Then normal pressure tumbling 8 ~ 12 minutes is carried out again after soaking 10 ~ 25 hours in the environment of 0 ~ 10 DEG C；

6) step of a packaging, evacuation is packed；

The preparation method of a kind of iron block beefsteak the most according to claim 1, it is characterised in that select materials described in:, thaw, salt down System, shaping, cut quantitative step and all carry out under 5-10 DEG C of temperature conditions.