CN106889485A - A kind of beefsteak and preparation method thereof - Google Patents
A kind of beefsteak and preparation method thereof Download PDFInfo
- Publication number
- CN106889485A CN106889485A CN201710052473.XA CN201710052473A CN106889485A CN 106889485 A CN106889485 A CN 106889485A CN 201710052473 A CN201710052473 A CN 201710052473A CN 106889485 A CN106889485 A CN 106889485A
- Authority
- CN
- China
- Prior art keywords
- parts
- beefsteak
- beef
- water
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to food processing technology field, and in particular to a kind of beefsteak and preparation method thereof.The beefsteak, is prepared from by the raw material of following parts by weight：95 parts ~ 100 parts of beef, 0.4 part ~ 0.6 part of edible salt, 0.8 part ~ 1.0 parts of white granulated sugar, 0.5 part ~ 0.66 part of sodium acid carbonate, 1.2 parts ~ 1.69 parts of water retention agent, 1.5 parts ~ 2.01 parts of flavoring, 0.2 part ~ 0.3 part of beet juice, 0.3 part ~ 0.5 part of onion powder, 0.025 part ~ 0.05 part of papain, 0.025 part ~ 0.05 part of bromelain, 0.025 part ~ 0.05 part of aspergillus oryzae protease, 30 parts ~ 35 parts of water.Native element Synergistic in addition bromelain, papain and aspergillus oryzae protease, with beet juice, hydrolyzes the fibrin in beef, the meat of beef is softened and reaches the purpose of tenderization beef, and lifts the nutritive value of beefsteak.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of beefsteak and preparation method thereof.
Background technology
Beefsteak is the dish in a kind of western-style food, and with a long history, unique flavor is deep to be liked by various countries consumer, with people
Growth in the living standard, high-quality, high nutrition, functional conditioning beefsteak development it is swift and violent.But because beef is a kind of glue
Former protein content meat high, containing substantial amounts of fibrin, meat hair bavin usually occurs in beefsteak processing, hardens, no
Easily chew defect, be typically required in traditional beefsteak process cook skillfully grasp decoct beefsteak the duration and degree of heating just can guarantee that
The tenderness of beefsteak, but this level requirement to cooker is very high, it is impossible to realize that common popularization eats in family is daily, although
Some beefsteak semi-finished product prepared with reference to Technique of Speed Freezing are also occurred at present, are met the daily culinary art of consumer home and are eaten, but
The aspects such as the tenderness of presently commercially available quick-frozen beefsteak, nutritive value and mouthfeel still cannot meet consumer demand.
The content of the invention
In order to overcome the defect of prior art, an object of the present invention to be to provide a kind of beefsteak, its nutritive value enriches,
Succulence Fresh ＆ Tender in Texture, instant.
Meanwhile, the present invention is also resided in and provides a kind of preparation method of beefsteak.
In order to realize the above object the technical solution adopted by the present invention is as follows：
A kind of beefsteak, is prepared from by the raw material of following parts by weight：It is 95 parts ~ 100 parts of beef, 0.4 part ~ 0.6 part of edible salt, white
0.8 part ~ 1.0 parts of granulated sugar, 0.5 part ~ 0.66 part of sodium acid carbonate, 1.2 parts ~ 1.69 parts of water retention agent, flavoring 1.5 parts ~ 2.01
Part, 0.2 part ~ 0.3 part of beet juice, 0.3 part ~ 0.5 part of onion powder, 0.025 part ~ 0.05 part of papain, bromelain
0.025 part ~ 0.05 part, 0.025 part ~ 0.05 part of aspergillus oryzae protease, 30 parts ~ 35 parts of water.
Optionally, the water retention agent is different by 0.3 part ~ 0.45 part of citric acid, 0.25 part ~ 0.36 part of sodium citrate, D-
0.2 part ~ 0.25 part of sodium ascorbate, 0.45 part ~ 0.63 part composition of sodium tripolyphosphate.
Optionally, the flavoring is by 0.1 part ~ 0.16 part of dark soy sauce, 0.5 part ~ 0.6 part of white wine, 0.1 part of white pepper powder
~ 0.15 part, 0.1 part ~ 0.2 part of monosodium glutamate, 0.7 part ~ 0.9 part of black pepper composition.
Optionally, the water is frozen water.
The preparation method of above-mentioned beefsteak, including following operating procedure：
1）Take beef and be cut into bulk, it is standby；
2）Take edible salt, white granulated sugar, sodium acid carbonate, water retention agent, flavoring, beet juice, onion powder, papain, spinach
Trailing plants protease and aspergillus oryzae protease are added to the water mixed dissolution uniformly, obtain injection material water；
3）By step 2）The injection material water implantation step 1 of preparation）In in standby block beef, tumbling is then carried out successively, is salted down
It is system, hot-working, quick-frozen, that is, complete.
Optionally, step 1）The temperature of middle beef at -2 DEG C ~ 2 DEG C, choose bulk beef fat in beef, broken bone, cartilage,
The impurity such as extravasated blood meat, big manadesma, lymphoid tissue, beef is cut into the sheet of thickness 3cm ~ 6cm along cross section.
Optionally, step 3）The temperature of middle injection material water is 0 ~ 2 DEG C.
Optionally, step 3）Described in by injection material water implantation step 1）In specific method in standby block beef
For：Injection material water is injected in beef under the pressure of 0.8 ~ 1.2MPa using injector.Injection rate is 129 ~ 141%, after injection
Material temperature≤8 DEG C.
Optionally, the tumbling is 60 ~ 80min of tumbling at a temperature of 0 ~ 4 DEG C.
Optionally, described pickling is to pickle 9 ~ 15h at a temperature of 0 ~ 4 DEG C.
Optionally, the hot-working is to be heated 10 ~ 20 minutes under the conditions of 55 ~ 60 DEG C.
Optionally, it is described it is quick-frozen be by the bar after the product cooling after hot-working to 15 DEG C of central temperature below -30 DEG C
It is quick-frozen under part, to -18 DEG C of product center temperature.
The preparation method of above-mentioned beefsteak also include will be quick-frozen after beef be cut into the thin slice of 0.5 ~ 1cm, packaging, storage.Bag
Environment temperature≤12 DEG C of product are filled, packaging is rapid, it is to avoid excessively thaw, and the products storage after packaging enters less than -18 DEG C
In freezer.
Crosslinking tendon is there is containing more than 20% fibrin in beef muscle tissue, between Fibrin molecules and is made
Muscle has a very strong mechanical strength, it is especially hot worked during would generally cause fibrinous aging, and make meat
Hair bavin hardens.In beefsteak of the present invention, in adding bromelain, papain and aspergillus oryzae protease, with beet juice
Native element collective effect, Synergistic hydrolyzes the fibrin in beef, the meat of beef is softened and reaches tenderization ox
The purpose of meat；The sodium acid carbonate of addition starts gradually to decompose generation sodium carbonate, carbon dioxide and water, carbon dioxide more than 50 DEG C
Overflowed with vapor, make the meat of beef more fluffy；Sodium carbonate collaboration water retention agent after sodium acid carbonate is decomposed strengthens ox
The water-retaining property of meat, in conjunction with the beet juice of addition, pins gravy, the fresh fragrant mouthfeel of enhancing gravy.
Meanwhile, beet juice is nutritious, contains crude protein, soluble sugar, crude fat, dietary fiber, vitamin C, nicotinic acid
Deng containing potassium, sodium, phosphorus, magnesium, iron, calcium, the mineral matter such as zinc, manganese, copper can take good care of body by supplementing nutrition needed for body.Have
Natural red vitamin B12, improves product colour, and stimulate consumer appetite；Vitamin C in beet is a kind of natural anti-oxidation
Agent, can preferably extend shelf life of products.
The preparation method of beefsteak of the present invention, easy to operate, it is easy to control, the quick-frozen beefsteak of preparation is using microwave, fried etc.
It is i.e. direct-edible after mode shortening, to cooking skill without particular/special requirement.And further restriction beefsteak is in preparation process
Temperature is 55 ~ 60 DEG C during hot-working, and the activity and beet juice of enzyme preparation in raw material can be to greatest extent ensured at such a temperature
Middle nutritional ingredient is not lost, and avoids the defect of the meat hair bavin of the aging formation of the fiber that too high temperature is caused.
Specific embodiment
Technical scheme is described in detail below by specific embodiment.
Embodiment 1
A kind of beefsteak, is prepared from by the raw material of following parts by weight：98 parts of beef, 0.5 part of edible salt, 0.9 part of white granulated sugar, carbon
It is 0.6 part of sour hydrogen sodium, 0.4 part of citric acid, 0.3 part of sodium citrate, 0.23 part of D-araboascorbic acid sodium, 0.5 part of sodium tripolyphosphate, old
Take out 0.12 part of soy sauce, 0.52 part of white wine, 0.12 part of white pepper powder, 0.15 part of monosodium glutamate, 0.8 part of black pepper, 0.25 part of beet juice,
0.4 part of onion powder, 0.04 part of papain, 0.045 part of bromelain, 0.038 part of aspergillus oryzae protease, 32 parts of frozen water.
The preparation method of above-mentioned beefsteak, concrete operation step is as follows：
1）Pretreatment：Choose the impurity such as bulk beef fat, broken bone, cartilage, extravasated blood meat, big manadesma, lymphoid tissue in beef, and
Beef is cut into the bulk of thickness 3cm~6cm along cross section, it is standby；Beef temperature after section is maintained at -2 DEG C~2 DEG C；
2）Injection：Take the different ascorbic acid sodium of edible salt, white granulated sugar, sodium acid carbonate, citric acid, sodium citrate, D-, sodium tripolyphosphate,
Dark soy sauce, white wine, white pepper powder, monosodium glutamate, black pepper, beet juice, onion powder, papain, bromelain, meter Qu
Fungi protease is added in frozen water, and mixed dissolution stirs, and obtains injection material water, and the temperature of injection material water is maintained at 0 ~ 2 DEG C；Using
Injector under the pressure of 1MPa, by injection material water implantation step 1）In standby block beef, injection rate 129 ~ 141%, injection
Beef temperature≤8 DEG C afterwards；
3）Tumbling：By step 2）The beef tumbler injected tumbling 70min under the conditions of 0 ~ 4 DEG C, is fully inhaled to feed liquid
Receive, beef temperature≤8 DEG C after tumbling；
4）Pickle：By step 3）Beef after tumbling pickles 12h under the conditions of 3 DEG C；
5）Shortening：By step 4）Beef after pickling is heated 15 minutes at a temperature of 58 DEG C；
6）It is quick-frozen：By step 5）Beef after hot-working is quick-frozen under conditions of being cooled to after 15 DEG C of central temperature below -30 DEG C,
To -18 DEG C of beef central temperature；
7）Section：By step 6）Beef after quick-frozen is cut into the thin slice of 0.5~1cm；
8）Packaging, storage：At a temperature of≤12 DEG C, by step 7）The product being made is packed rapidly, it is to avoid product excessively thaws, bag
It is stored in less than -18 DEG C of freezer after the completion of dress, that is, is completed.
Embodiment 2
A kind of beefsteak, is prepared from by the raw material of following parts by weight：95 parts of beef, 0.4 part of edible salt, 0.8 part of white granulated sugar, carbon
0.5 part of sour hydrogen sodium, 0.3 part of citric acid, 0.25 part of sodium citrate, 0.2 part of D-araboascorbic acid sodium, 0.45 part of sodium tripolyphosphate,
0.1 part of dark soy sauce, 0.5 part of white wine, 0.1 part of white pepper powder, 0.1 part of monosodium glutamate, 0.7 part of black pepper, 0.2 part of beet juice, ocean
0.3 part of green onion powder, 0.025 part of papain, 0.025 part of bromelain, 0.025 part of aspergillus oryzae protease, 30 parts of frozen water.
The preparation method of above-mentioned beefsteak, concrete operation step is as follows：
1）Pretreatment：Choose the impurity such as bulk beef fat, broken bone, cartilage, extravasated blood meat, big manadesma, lymphoid tissue in beef, and
Beef is cut into the sheet of thickness 3cm~6cm along cross section, it is standby；Beef temperature after section is maintained at -2 DEG C~2 DEG C；
2）Injection：Take the different ascorbic acid sodium of edible salt, white granulated sugar, sodium acid carbonate, citric acid, sodium citrate, D-, sodium tripolyphosphate,
Dark soy sauce, white wine, white pepper powder, monosodium glutamate, black pepper, beet juice, onion powder, papain, bromelain, meter Qu
Fungi protease is added in frozen water, and mixed dissolution stirs, and obtains injection material water, and the temperature of injection material water is maintained at 0 ~ 2 DEG C；Using
Injector under the pressure of 0.8MPa, by injection material water implantation step 1）In standby block beef, injection rate 129 ~ 141%, note
Penetrate rear beef temperature≤8 DEG C；
3）Tumbling：By step 2）The beef tumbler injected tumbling 60min under the conditions of 0 ~ 4 DEG C, is fully inhaled to feed liquid
Receive, beef temperature≤8 DEG C after tumbling；
4）Pickle：By step 3）Beef after tumbling pickles 15h under the conditions of 0 DEG C；
5）Shortening：By step 4）Beef after pickling is heated 20 minutes at a temperature of 55 DEG C；
6）It is quick-frozen：By step 5）Beef after hot-working is quick-frozen under conditions of being cooled to after 15 DEG C of central temperature below -30 DEG C,
To -18 DEG C of beef central temperature；
7）Section：By step 6）Beef after quick-frozen is cut into the thin slice of 9~13mm；
8）Packaging, storage：At a temperature of≤12 DEG C, by step 7）The product being made is packed rapidly, it is to avoid product excessively thaws, bag
It is stored in less than -18 DEG C of freezer after the completion of dress, that is, is completed.
Embodiment 3
A kind of beefsteak, is prepared from by the raw material of following parts by weight：100 parts of beef, 0.6 part of edible salt, 1.0 parts of white granulated sugar,
0.66 part of sodium acid carbonate, 0.45 part of citric acid, 0.36 part of sodium citrate, 0.25 part of D-araboascorbic acid sodium, sodium tripolyphosphate
0.63 part, 0.16 part of dark soy sauce, 0.6 part of white wine, 0.15 part of white pepper powder, 0.2 part of monosodium glutamate, 0.9 part of black pepper, beet juice
0.3 part, 0.5 part of onion powder, 0.05 part of papain, 0.05 part of bromelain, 0.05 part of aspergillus oryzae protease, frozen water 35
Part.
The preparation method of above-mentioned beefsteak, concrete operation step is as follows：
1）Pretreatment：Choose the impurity such as bulk beef fat, broken bone, cartilage, extravasated blood meat, big manadesma, lymphoid tissue in beef, and
Beef is cut into the bulk of thickness 3cm~6cm along cross section, it is standby；Beef temperature after section is maintained at -2 DEG C~2 DEG C；
2）Injection：Take the different ascorbic acid sodium of edible salt, white granulated sugar, sodium acid carbonate, citric acid, sodium citrate, D-, sodium tripolyphosphate,
Dark soy sauce, white wine, white pepper powder, monosodium glutamate, black pepper, beet juice, onion powder, papain, bromelain, meter Qu
Fungi protease is added in frozen water, and mixed dissolution stirs, and obtains injection material water, and the temperature of injection material water is maintained at 0 ~ 2 DEG C；Using
Injector under the pressure of 1.2MPa, by injection material water implantation step 1）In standby block beef, injection rate 129 ~ 141%, note
Penetrate rear beef temperature≤8 DEG C；
3）Tumbling：By step 2）The beef tumbler injected tumbling 80min under the conditions of 0 ~ 4 DEG C, is fully inhaled to feed liquid
Receive, beef temperature≤8 DEG C after tumbling；
4）Pickle：By step 3）Beef after tumbling pickles 9h under the conditions of 4 DEG C；
5）Shortening：By step 4）Beef after pickling is heated 10 minutes at a temperature of 60 DEG C；
6）It is quick-frozen：By step 5）Beef after hot-working is quick-frozen under conditions of being cooled to after 15 DEG C of central temperature below -30 DEG C,
To -18 DEG C of beef central temperature；
7）Section：By step 6）Beef after quick-frozen is cut into the thin slice of 0.5~1cm；
8）Packaging, storage：At a temperature of≤12 DEG C, by step 7）The product being made is packed rapidly, it is to avoid product excessively thaws, bag
It is stored in less than -18 DEG C of freezer after the completion of dress, that is, is completed.
Comparative example 1
This comparative example as different from Example 1, saves addition beet juice, and the consumption for adjusting frozen water is 32.25 parts, and other are with real
Apply example 1.
Comparative example 2
This comparative example as different from Example 1, saves addition bromelain and papain, adjusts aspergillus oryzae protease
Consumption be 0.123 part, other are with embodiment 1.
Comparative example 3
This comparative example as different from Example 1, saves aspergillus oryzae protease, adds 0.038 part of ficin, and other are same
Embodiment 1.
Test example
The beefsteak that respectively prepared by Example 1, comparative example 1 ~ 3, fried heating shortening, randomly selects 50 in the same way
Volunteer of the age between 25 ~ 35 years old, tastes beefsteak prepared by embodiment 1, comparative example 1 ~ 3, provides comprehensive to its mouthfeel
Evaluate, as a result show：The volunteer for having 95% or so thinks that beefsteak meat cunning prepared by embodiment 1 is tender, and gravy is plentiful, and mouthfeel is fresh
Perfume (or spice), palatability is strong；Beefsteak meat slightly dried firewood prepared by comparative example 1, there is chewing burden sense, and gravy is not plentiful enough, and mouthfeel is inadequate
It is delicious；Although beefsteak gravy prepared by comparative example 2 and comparative example 3 is all more plentiful, the fresh perfume (or spice) of mouthfeel, meat not enough slide it is tender,
Bavin is slightly sent out, burden sense is slightly chewed.
As can be seen here, added using bromelain, papain and aspergillus oryzae protease, with beet juice in the present invention
Synergistic, can lift the tenderness of beef；Addition beet juice and water retention agent Synergistic, can be good at pinning meat
Juice, the fresh fragrant mouthfeel of lifting beef.
Claims (10)
1. a kind of beefsteak, it is characterised in that be prepared from by the raw material of following parts by weight：95 parts ~ 100 parts of beef, edible salt
0.4 part ~ 0.6 part, 0.8 part ~ 1.0 parts of white granulated sugar, 0.5 part ~ 0.66 part of sodium acid carbonate, 1.2 parts ~ 1.69 parts of water retention agent, adjust
1.5 parts ~ 2.01 parts of taste substance, 0.2 part ~ 0.3 part of beet juice, 0.3 part ~ 0.5 part of onion powder, papain 0.025 part ~ 0.05
Part, 0.025 part ~ 0.05 part of bromelain, 0.025 part ~ 0.05 part of aspergillus oryzae protease, 30 parts ~ 35 parts of water.
2. beefsteak as claimed in claim 1, it is characterised in that the water retention agent is by 0.3 part ~ 0.45 part of citric acid, lemon
0.25 part ~ 0.36 part of sodium of lemon acid, 0.2 part ~ 0.25 part of D-araboascorbic acid sodium, 0.45 part ~ 0.63 part composition of sodium tripolyphosphate.
3. beefsteak as claimed in claim 1, it is characterised in that the flavoring is by 0.1 part ~ 0.16 part of dark soy sauce, white wine
0.5 part ~ 0.6 part, 0.1 part ~ 0.15 part of white pepper powder, 0.1 part ~ 0.2 part of monosodium glutamate, 0.7 part ~ 0.9 part of black pepper composition.
4. beefsteak as claimed in claim 1, it is characterised in that the water is frozen water.
5. a kind of preparation method of beefsteak as claimed in claim 1, it is characterised in that including following operating procedure：1）Take ox
Meat is cut into bulk, standby；
2）Take edible salt, white granulated sugar, sodium acid carbonate, water retention agent, flavoring, beet juice, onion powder, papain, spinach
Trailing plants protease and aspergillus oryzae protease are added to the water mixed dissolution uniformly, obtain injection material water；
3）By step 2）The injection material water implantation step 1 of preparation）In in standby block beef, tumbling is then carried out successively, is salted down
It is system, hot-working, quick-frozen, that is, complete.
6. the preparation method of beefsteak as claimed in claim 5, it is characterised in that step 3）Described in by injection material water inject walk
Rapid 1）In specific method in standby block beef be：Injection material water is noted under the pressure of 0.8 ~ 1.2MPa using injector
In entering beef.
7. the preparation method of beefsteak as claimed in claim 5, it is characterised in that the tumbling is the tumbling at a temperature of 0 ~ 4 DEG C
60~80min。
8. the preparation method of beefsteak as claimed in claim 5, it is characterised in that described pickling is to pickle 9 at a temperature of 0 ~ 4 DEG C
~15h。
9. the preparation method of beefsteak as claimed in claim 5, it is characterised in that the hot-working is under the conditions of 55 ~ 60 DEG C
Heating 10 ~ 20 minutes.
10. the preparation method of beefsteak as claimed in claim 5, it is characterised in that be also cut into 0.5 including the beef after will be quick-frozen
The thin slice of ~ 1cm, packaging, storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710052473.XA CN106889485A (en) | 2017-01-24 | 2017-01-24 | A kind of beefsteak and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710052473.XA CN106889485A (en) | 2017-01-24 | 2017-01-24 | A kind of beefsteak and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106889485A true CN106889485A (en) | 2017-06-27 |
Family
ID=59198167
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710052473.XA Pending CN106889485A (en) | 2017-01-24 | 2017-01-24 | A kind of beefsteak and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106889485A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106798255A (en) * | 2017-02-09 | 2017-06-06 | 中和澳亚（天津）实业有限公司 | One kind is replenished the calcium children's beefsteak and preparation method thereof |
| CN106819895A (en) * | 2017-02-09 | 2017-06-13 | 中和澳亚（天津）实业有限公司 | A kind of zinc supplementation children beefsteak and preparation method thereof |
| CN106858366A (en) * | 2017-02-09 | 2017-06-20 | 中和澳亚（天津）实业有限公司 | One kind supplement DHA children's beefsteak and preparation method thereof |
| CN108420068A (en) * | 2018-03-06 | 2018-08-21 | 湖北兴发化工集团股份有限公司 | A kind of nutrient intensifying agent prescription and the application on freezing beefsteak |
| CN108514080A (en) * | 2018-03-12 | 2018-09-11 | 东阿阿胶股份有限公司 | A kind of donkey meat volume and preparation method thereof |
| CN109757671A (en) * | 2019-03-13 | 2019-05-17 | 山东天博食品配料有限公司 | A kind of instant leisure club steak and preparation method thereof |
| CN109832562A (en) * | 2019-03-16 | 2019-06-04 | 中和澳亚（天津）实业有限公司 | A kind of children vanilla beefsteak and its manufacture craft |
| CN111387427A (en) * | 2020-03-04 | 2020-07-10 | 成都非常有食品科技有限公司 | Quick-frozen conditioned tender ginger beef granules and processing method thereof |
| CN111387429A (en) * | 2020-03-04 | 2020-07-10 | 成都非常有食品科技有限公司 | Quick-frozen prepared rattan pepper flavored beef tongue and processing method thereof |
| CN111387426A (en) * | 2020-03-04 | 2020-07-10 | 成都非常有食品科技有限公司 | Quick-frozen conditioning Sichuan-flavor low-sodium spicy hot pot beef and processing method thereof |
| CN112042886A (en) * | 2020-08-25 | 2020-12-08 | 上海艾多米生物科技有限公司 | High water retention beefsteak and preparation method thereof |
| CN114766635A (en) * | 2022-05-16 | 2022-07-22 | 南京未来食研室科技有限公司 | Manufacturing method of no-additive healthy cut beefsteak capable of avoiding water loss |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611855A (en) * | 2008-06-23 | 2009-12-30 | 冷博 | Meat-tenderizing liquid |
| CN104824694A (en) * | 2015-05-26 | 2015-08-12 | 贵州凤冈长博食品有限公司 | Self-heating instant steak and processing method thereof |
| CN105995575A (en) * | 2016-05-26 | 2016-10-12 | 上海瑞轩食品有限公司 | Preparation method of pink western-style beef steak |
-
2017
- 2017-01-24 CN CN201710052473.XA patent/CN106889485A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611855A (en) * | 2008-06-23 | 2009-12-30 | 冷博 | Meat-tenderizing liquid |
| CN104824694A (en) * | 2015-05-26 | 2015-08-12 | 贵州凤冈长博食品有限公司 | Self-heating instant steak and processing method thereof |
| CN105995575A (en) * | 2016-05-26 | 2016-10-12 | 上海瑞轩食品有限公司 | Preparation method of pink western-style beef steak |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106798255A (en) * | 2017-02-09 | 2017-06-06 | 中和澳亚（天津）实业有限公司 | One kind is replenished the calcium children's beefsteak and preparation method thereof |
| CN106819895A (en) * | 2017-02-09 | 2017-06-13 | 中和澳亚（天津）实业有限公司 | A kind of zinc supplementation children beefsteak and preparation method thereof |
| CN106858366A (en) * | 2017-02-09 | 2017-06-20 | 中和澳亚（天津）实业有限公司 | One kind supplement DHA children's beefsteak and preparation method thereof |
| CN108420068A (en) * | 2018-03-06 | 2018-08-21 | 湖北兴发化工集团股份有限公司 | A kind of nutrient intensifying agent prescription and the application on freezing beefsteak |
| CN108514080A (en) * | 2018-03-12 | 2018-09-11 | 东阿阿胶股份有限公司 | A kind of donkey meat volume and preparation method thereof |
| CN109757671A (en) * | 2019-03-13 | 2019-05-17 | 山东天博食品配料有限公司 | A kind of instant leisure club steak and preparation method thereof |
| CN109832562A (en) * | 2019-03-16 | 2019-06-04 | 中和澳亚（天津）实业有限公司 | A kind of children vanilla beefsteak and its manufacture craft |
| CN111387427A (en) * | 2020-03-04 | 2020-07-10 | 成都非常有食品科技有限公司 | Quick-frozen conditioned tender ginger beef granules and processing method thereof |
| CN111387429A (en) * | 2020-03-04 | 2020-07-10 | 成都非常有食品科技有限公司 | Quick-frozen prepared rattan pepper flavored beef tongue and processing method thereof |
| CN111387426A (en) * | 2020-03-04 | 2020-07-10 | 成都非常有食品科技有限公司 | Quick-frozen conditioning Sichuan-flavor low-sodium spicy hot pot beef and processing method thereof |
| CN112042886A (en) * | 2020-08-25 | 2020-12-08 | 上海艾多米生物科技有限公司 | High water retention beefsteak and preparation method thereof |
| CN114766635A (en) * | 2022-05-16 | 2022-07-22 | 南京未来食研室科技有限公司 | Manufacturing method of no-additive healthy cut beefsteak capable of avoiding water loss |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106889485A (en) | A kind of beefsteak and preparation method thereof | |
| CN104687077B (en) | A kind of low cholesterol beefsteak and preparation method thereof | |
| CN103251064B (en) | Processing technology of pungent and spicy dried beef | |
| CN103271376B (en) | Preparation method of air-preserved yak meat | |
| CN102771823A (en) | Cooked lamb shashlik and method for making same | |
| CN101815442A (en) | Food material suitable for patients with disturbance of mastication/swallowing | |
| CN101375724A (en) | Method for processing tenderized fried pork crisps | |
| CN102948828A (en) | Processing method of instant seasoning grilled squid strips | |
| CN105995570B (en) | Pan-Fried Beef Steak with Black Pepper and its processing method | |
| CN105146488A (en) | Preparation method of fermented meat paste | |
| CN103549493A (en) | Making method for quick-frozen seasoned sliced Pneumatophorus japonicus food | |
| CN104905295B (en) | Instant dried meat with seasoning and its preparation method | |
| CN104082779A (en) | Sausage product of flowers and fruits | |
| CN108029985A (en) | A kind of smoked flavor Western-style ham or smoked and cooked sausage and preparation method thereof | |
| CN104664281A (en) | Production method of fried potato dumpling | |
| CN101756264B (en) | Zhangde fu nutritious pork meat patties | |
| CN103719908A (en) | Crispy corn sausage and production method thereof | |
| JP2013504309A (en) | Chunks of salted meat products, especially boiled ham | |
| CN104957670A (en) | Fish skin ham sausage preparation method using ictalurus punctatus skin | |
| CN104799323A (en) | Tomato meat balls and preparation method thereof | |
| CN109892563A (en) | The production method of fish sheep mixing burger with delicate flavour | |
| CN107373398A (en) | A kind of dried pork floss and its manufacture method | |
| CN110214895A (en) | A kind of beefsteak curing agent, the method and beefsteak for making beefsteak | |
| CN104814455A (en) | Tea flavored roasted trachidermus fasciatus and preparation method thereof | |
| CN103815432A (en) | Processing method of canned preserved fruit pork luncheon meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170627 |
|
| RJ01 | Rejection of invention patent application after publication |