CN106360367A - Processing method for ready-to-eat steak - Google Patents
Processing method for ready-to-eat steak Download PDFInfo
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- CN106360367A CN106360367A CN201610718762.4A CN201610718762A CN106360367A CN 106360367 A CN106360367 A CN 106360367A CN 201610718762 A CN201610718762 A CN 201610718762A CN 106360367 A CN106360367 A CN 106360367A
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- dried beef
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Abstract
The invention provides a processing method for ready-to-eat steak. The method includes the steps of: 1) preparing a mixing material; 2) pickling the steak; 3) frying the steak; 6) freezing the steak; 7) smoking the steak; 8) pickling the steak; 9) baking the steak; and 10) freezing the steak. The ready-to-eat steak is free of water loss, wherein nutrients and flavor components in beef are all remained in the steak, so that the ready-to-eat steak has its own tenderness and freshness. Through highly fine seasoner processing technology, seasoners are directly added to the beef raw material, wherein pickling processes are added, so that the beef is pickled well and has great flavor, and also has a bright-red color. The method is suitable for large-scale batched production. The ready-to-eat steak is vacuum-packaged and is pickled at a low temperature, wherein the mixing material and the seasoners are fully contacted with semi-produced fried beef in a water-oil phase, so that permeation and uniform flavor development are promoted. In addition, under a low-oxygen and low-temperature conditions, the quality of the beef is not liable to be reduced.
Description
Technical field
The present invention relates to food-processing industry, particularly to a kind of processing method of instant beefsteak.
Background technology
Beef is rich in rich in protein, and aminoacid ratio of components Carnis Sus domestica needs closer to human body, can improve the disease-resistant energy of human body
Power, growth promoter and postoperative, aftercare people are lost blood in supplement, the aspect such as repair tissue particularly suitable.And, severe winter eats
Beef can warming the stomach, be the good merchantable brand in winter.
In recent decades, people's rhythm of life is accelerated, and family cooking labor service simplifies, western-style food steak product, prefabrication factory
Metaplasia is produced and is obtained larger development in American-European countries.Along with the exchange of Chinese and Western culinary hygiene and western-style food conventional culinary and fast food
In developing rapidly of China big and medium-sized cities, western-style beefsteak, especially block western-style beefsteak has been increasingly becoming what Chinese was liked
Meat dish.But, instant beefsteak of the prior art yet suffers from hardness greatly, the technical problem of poor taste.
Content of the invention
It is an object of the invention to provide a kind of processing method of instant beefsteak, step includes:
1) by weight 800～1000 parts of sirloins are cleaned up, cut into weight and be 200～300 parts, thickness is
20～30 dried beef slices；
2) by weight by 3～5 parts of soft textive, 1～2 part of SHISANXIANG, 2～4 parts of salt, 1～2 part of Pericarpium Zanthoxyli, 2～4 parts of cooking wine, sugarcane
2～3 parts of sugar, 2～3 parts of soy sauce, 1～2 part of white vinegar, 2～3 parts of Herba Alii fistulosi powder and 1～3 part of Rhizoma Zingiberis powder are configured to cure；
3) dried beef slices that step 1 is obtained is put in the cure that step 2 is obtained, and carries out pickling 5～10 minutes；
4) put into, after the dried beef slices loading vacuum packaging bag that step 3 is obtained, the cold room that temperature is 0～3 DEG C to be salted down
System, the time is: 28～30h；
5) by the dried beef slices after pickling put into interior in baking box carry out baking, the time be 2～3min, temperature be 150～170
℃；
6) dried beef slices is taken out, by weight 20～30 portions of red wines are sprayed onto on dried beef slices；
7) by dried beef slices put into interior in baking box carry out baking, the time be 3～4min, temperature be 170～180 DEG C；
8) dried beef slices is taken out, by weight 5～8 parts of Conditions of Onion Juices are showered on dried beef slices；
9) by dried beef slices put into interior in baking box carry out baking, the time be 2～3min, temperature be 150～160 DEG C；
10) dried beef slices is taken out, by weight 5～8 parts of olive oil are showered on dried beef slices, by 2～3 parts of black peppers
Uniformly it is sprinkling upon on dried beef slices；
11) by dried beef slices put into interior in baking box carry out baking, the time be 1～2min, temperature be 160～170 DEG C；
12) dried beef slices is taken out, by weight 3～5 parts of Fructus Citri Limoniae juice are showered on dried beef slices；
13) dried beef slices after step 12 baking is put into refrigerating chamber to be freezed, cryogenic temperature is: -20～-25 DEG C, when
Between be: 3～5h；
14) dried beef slices after freezing step 13 is placed on sieve, and sieve is placed on suspension bracket, under suspension bracket use fruit tree and
Masson Pine is toasted, and baking temperature is: 140～150 DEG C, the time is: 30～40min；
15) the dried beef slices room temperature spreading for cooling after baking and banking up with earth；
16) dried beef slices after spreading for cooling is put into refrigerating chamber to be freezed, cryogenic temperature is: -30～-35 DEG C.
Preferred version is: described beef carried out boiling water blanching 3～5min before stripping and slicing.
Preferred version is: described beef cuts front crude removal again, goes congestion and thick muscle to be good for tissue.
Beneficial effects of the present invention are as follows:
(1) the instant beefsteak moisture that the present invention is obtained does not run off, and the nutrition in meat and taste composition stay in the product comprehensively,
Maintain the distinctive tenderness of beefsteak product and freshness.
(2) it is added in beef source using high fine flavoring agent process technology, and with the addition of curing process, cube meat is tasty
Good, flavor is good, color and luster red gorgeous it is adaptable to large-scale mass production.
(3) the instant beefsteak product that the present invention is obtained is pickled using vacuum packaging and under cryogenic, spice and seasoning
Material is fully contacted under the conditions of water oil phase with fried meat semi-finished product, beneficial to osmosiss and uniform flavor, and in hypoxia low temperature
Under the conditions of, the quality of cube meat is not easily susceptible to damage.
Specific embodiment
With reference to specific embodiment, the present invention is described in further detail, to make those skilled in the art's reference
Specification word can be implemented according to this.
It should be appreciated that used herein such as " have ", "comprising" and " inclusion " term do not allot one or many
The presence of individual other element or a combination thereof or interpolation.
Embodiment 1
It is an object of the invention to provide a kind of processing method of instant beefsteak, step includes:
1) by weight 800 parts of sirloins are cleaned up, cut into weight and be 200 parts, thickness is 20 beef
Piece；
2) by weight by 3 parts of soft textive, 1 part of SHISANXIANG, 2 parts of salt, 1 part of Pericarpium Zanthoxyli, 2 parts of cooking wine, 2 parts of sucrose, 2 parts of soy sauce,
1 part of white vinegar, 2 parts of Herba Alii fistulosi powder and 1 part of Rhizoma Zingiberis powder are configured to cure；
3) dried beef slices that step 1 is obtained is put in the cure that step 2 is obtained, and carries out pickling 5 minutes；
4) put into, after the dried beef slices loading vacuum packaging bag that step 3 is obtained, the cold room that temperature is 0 DEG C to be pickled, when
Between be: 28h；
5) by the dried beef slices after pickling put into interior in baking box carry out baking, the time be 2min, temperature be 150 DEG C；
6) dried beef slices is taken out, by weight 20 portions of red wines are sprayed onto on dried beef slices；
7) by dried beef slices put into interior in baking box carry out baking, the time be 3min, temperature be 170 DEG C；
8) dried beef slices is taken out, by weight 5 parts of Conditions of Onion Juices are showered on dried beef slices；
9) by dried beef slices put into interior in baking box carry out baking, the time be 2min, temperature be 150 DEG C；
10) dried beef slices is taken out, by weight 5 parts of olive oil are showered on dried beef slices, 2 parts of black peppers are uniformly spread
On dried beef slices；
11) by dried beef slices put into interior in baking box carry out baking, the time be 1min, temperature be 160 DEG C；
12) dried beef slices is taken out, by weight 3 parts of Fructus Citri Limoniae juice are showered on dried beef slices；
13) dried beef slices after step 12 baking is put into refrigerating chamber to be freezed, cryogenic temperature is: -25 DEG C, the time is:
3h；
14) dried beef slices after freezing step 13 is placed on sieve, and sieve is placed on suspension bracket, under suspension bracket use fruit tree and
Masson Pine is toasted, and baking temperature is: 140 DEG C, the time is: 30min；
15) the dried beef slices room temperature spreading for cooling after baking and banking up with earth；
16) dried beef slices after spreading for cooling is put into refrigerating chamber to be freezed, cryogenic temperature is: -30 DEG C.
Described beef carried out boiling water blanching 3min before stripping and slicing.
Described beef cuts front crude removal again, goes congestion and thick muscle to be good for tissue.
Embodiment 2
It is an object of the invention to provide a kind of processing method of instant beefsteak, step includes:
1) by weight 1000 parts of sirloins are cleaned up, cut into weight and be 300 parts, thickness is 30 beef
Piece；
2) by weight by 5 parts of soft textive, 2 parts of SHISANXIANG, 4 parts of salt, 2 parts of Pericarpium Zanthoxyli, 4 parts of cooking wine, 3 parts of sucrose, 3 parts of soy sauce,
2 parts of white vinegar, 3 parts of Herba Alii fistulosi powder and 3 parts of Rhizoma Zingiberis powder are configured to cure；
3) dried beef slices that step 1 is obtained is put in the cure that step 2 is obtained, and carries out pickling 10 minutes；
4) put into, after the dried beef slices loading vacuum packaging bag that step 3 is obtained, the cold room that temperature is 3 DEG C to be pickled, when
Between be: 30h；
5) by the dried beef slices after pickling put into interior in baking box carry out baking, the time be 3min, temperature be 170 DEG C；
6) dried beef slices is taken out, by weight 30 portions of red wines are sprayed onto on dried beef slices；
7) by dried beef slices put into interior in baking box carry out baking, the time be 4min, temperature be 180 DEG C；
8) dried beef slices is taken out, by weight 8 parts of Conditions of Onion Juices are showered on dried beef slices；
9) by dried beef slices put into interior in baking box carry out baking, the time be 3min, temperature be 160 DEG C；
10) dried beef slices is taken out, by weight 8 parts of olive oil are showered on dried beef slices, 3 parts of black peppers are uniformly spread
On dried beef slices；
11) by dried beef slices put into interior in baking box carry out baking, the time be 2min, temperature be 170 DEG C；
12) dried beef slices is taken out, by weight 5 parts of Fructus Citri Limoniae juice are showered on dried beef slices；
13) dried beef slices after step 12 baking is put into refrigerating chamber to be freezed, cryogenic temperature is: -25 DEG C, the time is:
5h；
14) dried beef slices after freezing step 13 is placed on sieve, and sieve is placed on suspension bracket, under suspension bracket use fruit tree and
Masson Pine is toasted, and baking temperature is: 150 DEG C, the time is: 40min；
15) the dried beef slices room temperature spreading for cooling after baking and banking up with earth；
16) dried beef slices after spreading for cooling is put into refrigerating chamber to be freezed, cryogenic temperature is: -35 DEG C.
Described beef carried out boiling water blanching 5min before stripping and slicing.
Described beef cuts front crude removal again, goes congestion and thick muscle to be good for tissue.
Although embodiment of the present invention is disclosed as above, it is not restricted to listed in description and embodiment
With, it can be applied to various suitable the field of the invention completely, for those skilled in the art, can be easily
Realize other modification, therefore under the general concept being limited without departing substantially from claim and equivalency range, the present invention does not limit
In specific details.
Claims (3)
1. a kind of processing method of instant beefsteak is it is characterised in that step includes:
1) by weight 800～1000 parts of sirloins are cleaned up, cut into weight be 200～300 parts, thickness be 20～
30 dried beef slices；
2) by weight by 3～5 parts of soft textive, 1～2 part of SHISANXIANG, 2～4 parts of salt, 1～2 part of Pericarpium Zanthoxyli, 2～4 parts of cooking wine, sucrose 2
～3 parts, 2～3 parts of soy sauce, 1～2 part of white vinegar, 2～3 parts of Herba Alii fistulosi powder and 1～3 part of Rhizoma Zingiberis powder are configured to cure；
3) dried beef slices that step 1 is obtained is put in the cure that step 2 is obtained, and carries out pickling 5～10 minutes；
4) put into, after the dried beef slices loading vacuum packaging bag that step 3 is obtained, the cold room that temperature is 0～3 DEG C to be pickled, when
Between be: 28～30h；
5) by the dried beef slices after pickling put into interior in baking box carry out baking, the time be 2～3min, temperature be 150～170 DEG C；
6) dried beef slices is taken out, by weight 20～30 portions of red wines are sprayed onto on dried beef slices；
7) by dried beef slices put into interior in baking box carry out baking, the time be 3～4min, temperature be 170～180 DEG C；
8) dried beef slices is taken out, by weight 5～8 parts of Conditions of Onion Juices are showered on dried beef slices；
9) by dried beef slices put into interior in baking box carry out baking, the time be 2～3min, temperature be 150～160 DEG C；
10) dried beef slices is taken out, by weight 5～8 parts of olive oil are showered on dried beef slices, will be uniform for 2～3 parts of black peppers
It is sprinkling upon on dried beef slices；
11) by dried beef slices put into interior in baking box carry out baking, the time be 1～2min, temperature be 160～170 DEG C；
12) dried beef slices is taken out, by weight 3～5 parts of Fructus Citri Limoniae juice are showered on dried beef slices；
13) dried beef slices after step 12 baking is put into refrigerating chamber to be freezed, cryogenic temperature is: -20～-25 DEG C, the time is:
3～5h；
14) dried beef slices after freezing step 13 is placed on sieve, and sieve is placed on suspension bracket, uses fruit tree and Masson Pine under suspension bracket
Baking, baking temperature is: 140～150 DEG C, the time is: 30～40min；
15) the dried beef slices room temperature spreading for cooling after baking and banking up with earth；
16) dried beef slices after spreading for cooling is put into refrigerating chamber to be freezed, cryogenic temperature is: -30～-35 DEG C.
2. the processing method of instant beefsteak according to claim 1 is it is characterised in that described beef was carried out before stripping and slicing
Boiling water blanching 3～5min.
3. the processing method of instant beefsteak according to claim 1 is it is characterised in that described beef cuts front decontamination again
Thing, congestion and thick muscle is gone to be good for tissue.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610718762.4A CN106360367A (en) | 2016-08-24 | 2016-08-24 | Processing method for ready-to-eat steak |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610718762.4A CN106360367A (en) | 2016-08-24 | 2016-08-24 | Processing method for ready-to-eat steak |
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| Publication Number | Publication Date |
|---|---|
| CN106360367A true CN106360367A (en) | 2017-02-01 |
Family
ID=57879123
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610718762.4A Pending CN106360367A (en) | 2016-08-24 | 2016-08-24 | Processing method for ready-to-eat steak |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719819A (en) * | 2018-05-29 | 2018-11-02 | 上海品尚食品有限公司 | Beefsteak method for salting |
| 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 |
| CN109247518A (en) * | 2017-07-14 | 2019-01-22 | 匠盟（上海）食品科技有限公司 | A kind of processing technology for improving grass and raising low side beefsteak quality |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222966A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation method of dipping, wrapping and coating pickling material and method for roasting fruity beef by using dipping, wrapping and coating pickling material |
| CN104382070A (en) * | 2013-11-16 | 2015-03-04 | 融水苗族自治县畜牧站 | Preparation method of fragrant preserved ducks in rice wine sauce |
| CN105558848A (en) * | 2015-12-12 | 2016-05-11 | 河南众品食业股份有限公司 | Novel process for processing spiced beef |
-
2016
- 2016-08-24 CN CN201610718762.4A patent/CN106360367A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104382070A (en) * | 2013-11-16 | 2015-03-04 | 融水苗族自治县畜牧站 | Preparation method of fragrant preserved ducks in rice wine sauce |
| CN104222966A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation method of dipping, wrapping and coating pickling material and method for roasting fruity beef by using dipping, wrapping and coating pickling material |
| CN105558848A (en) * | 2015-12-12 | 2016-05-11 | 河南众品食业股份有限公司 | Novel process for processing spiced beef |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109247518A (en) * | 2017-07-14 | 2019-01-22 | 匠盟（上海）食品科技有限公司 | A kind of processing technology for improving grass and raising low side beefsteak quality |
| 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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Application publication date: 20170201 |
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