CN108450734A - A kind of selected beefsteak and preparation method thereof - Google Patents
A kind of selected beefsteak and preparation method thereof Download PDFInfo
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- CN108450734A CN108450734A CN201810112935.7A CN201810112935A CN108450734A CN 108450734 A CN108450734 A CN 108450734A CN 201810112935 A CN201810112935 A CN 201810112935A CN 108450734 A CN108450734 A CN 108450734A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
Abstract
The present invention proposes a kind of selected beefsteak and preparation method thereof, and raw material includes following components by weight：The constituent of 35 45 parts of selected porter house steak, 48 parts of water, 37 parts of starch, 26 parts of spice, 39 parts of oil consumption, 48 parts of monosodium glutamate, 36 parts of soy sauce, 26 parts of salt, 14 parts of white granulated sugar, 59 parts of salting seasoning powder, 14 parts of food additives, the food additives includes following components by weight：The constituent of 27 parts of calgon, 15 parts of sodium tripolyphosphate, 38 parts of sodium pyrophosphate, the salting seasoning powder includes following components by weight：38 parts of black pepper, 25 parts of thyme powder, 25 parts of rosemary powder, the holding time of beefsteak can be improved by food additives and quick-frozen store method, salting seasoning powder and spice can remove the blood smell of beefsteak itself, the addition of oil consumption and white granulated sugar can improve the delicious meat degree of beefsteak, can keep the delicious meat of beefsteak itself.
Description
Technical field
The present invention relates to food processing technology field, specially a kind of selected beefsteak and preparation method thereof.
Background technology
Beef steak, that is, beefsteak, type is very more, common are luxuriant and rich with fragrance power, western cold beef steak etc., very popular in city now,
Because beefsteak marinated and making take it is longer, sometimes for beefsteak is marinated good quick-frozen, consequently facilitating preserve and
It uses, improves producing efficiency and saving, but existing preparation method can not improve the holding time of beefsteak, can not remove beefsteak
The blood smell of itself does not damage the delicious of beefsteak meat itself again while can not quickly thawing to beefsteak.
Invention content
The technical problem to be solved by the present invention is to overcome the existing defects, provides a kind of selected beefsteak and preparation method thereof,
The holding time of beefsteak can be improved, the blood smell of beefsteak itself can be removed, while can quickly thawing to beefsteak again
The delicious of beefsteak meat itself is not damaged, can effectively solve the problems in background technology.
To achieve the above object, the present invention proposes：A kind of selected beefsteak, raw material include following components by weight：Essence
Select 35-45 parts of porter house steak, 4-8 parts of water, 3-7 parts of starch, 2-6 parts of spice, 3-9 parts of oil consumption, 4-8 parts of monosodium glutamate, soy sauce 3-6
Part, 2-6 parts of salt, 1-4 parts of white granulated sugar, 5-9 parts of salting seasoning powder, 1-4 parts of food additives.
As a preferred technical solution of the present invention：The constituent of the food additives includes following by weight
Component：2-7 parts of calgon, 1-5 parts of sodium tripolyphosphate, 3-8 parts of sodium pyrophosphate.
As a preferred technical solution of the present invention：The constituent of the spice includes with the following group by weight
Point：3-8 parts of capsicum, 2-6 parts of ginger, 1-4 parts of bay, 1-4 parts of Chinese cassia tree, 2-4 parts of cloves, 1-3 parts of Jamaica, 3-7 parts of Chinese prickly ash, green onion 4-
9 parts.
As a preferred technical solution of the present invention：The constituent of the salting seasoning powder includes following by weight
Component：3-8 parts of black pepper, 2-5 parts of thyme powder, 2-5 parts of rosemary powder.
The present invention also provides a kind of preparation methods of selected beefsteak, include the following steps：
S1)：It chooses first and receives selected porter house steak 35-45 parts, 4-8 parts of water, 3-7 parts of starch, 2-6 parts of spice, consumes
3-9 parts oily, 4-8 parts of monosodium glutamate, 3-6 parts of soy sauce, 2-6 parts of salt, 1-4 parts of white granulated sugar, 5-9 parts of salting seasoning powder, food additives
1-4 parts；
S3)：35-45 parts of the porter house steak received will be chosen and be put into 3-5 minutes in cold water and thawed, it will be first-class after thawing
Moisture on 35-45 parts of surfaces of beefsteak drains；
S3)：Then by 35-45 parts of finishings of porter house steak and segmentation, keep thickness uniform, thickness 6-8mm；
S4)：2-7 parts of calgon, 1-5 parts of sodium tripolyphosphate, 3-8 parts of sodium pyrophosphate are uniformly mixed and food additive are made
Add agent, by 3-8 parts of capsicum, 2-6 parts of ginger, 1-4 parts of bay, 1-4 parts of Chinese cassia tree, 2-4 parts of cloves, 1-3 parts of Jamaica, 3-7 parts of Chinese prickly ash,
4-9 parts of green onion, which is uniformly mixed, is made spice, and 3-8 parts of black pepper, 2-5 parts of thyme powder, 2-5 parts of rosemary powder are uniformly mixed
Salting seasoning powder is made；
S5)：35-45 parts of porter house steak after finishing, segmentation is put into curing container, 4-8 parts of water is then placed in, forms sediment
3-7 parts of powder, 3-9 parts of oil consumption, 4-8 parts of monosodium glutamate, 3-6 parts of soy sauce, 2-6 parts of salt, 1-4 parts of white granulated sugar, is pickled 2-6 parts of spice
5-9 parts of seasoning powder, 1-4 parts of food additives；
S6)：Marinated completion is placed in refrigerating chamber carries out quick-frozen, quick-frozen packaging and warehousing after the completion at -18 DEG C.
Compared with prior art, the beneficial effects of the invention are as follows：It can be with by food additives and quick-frozen store method
The holding time of raising beefsteak, salting seasoning powder and spice can remove the blood smell of beefsteak itself, oil consumption and white granulated sugar
Addition can improve the delicious meat degree of beefsteak, the delicious meat of beefsteak itself can be kept.
Specific implementation mode
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
The every other embodiment that technical staff is obtained without making creative work belongs to the model that the present invention protects
It encloses.
The present invention provides following technical scheme：
Embodiment one：A kind of selected beefsteak, raw material include following components by weight：35 parts of selected porter house steak, water 4
Part, 3 parts of starch, 2 parts of spice, 3 parts of oil consumption, 4 parts of monosodium glutamate, 3 parts of soy sauce, 2 parts of salt, 1 part of white granulated sugar, 5 parts of salting seasoning powder,
1 part of food additives.
The constituent of the food additives includes following components by weight：2 parts of calgon, sodium tripolyphosphate
1 part, 3 parts of sodium pyrophosphate.
The constituent of the spice includes following components by weight：3 parts of capsicum, 2 parts of ginger, 1 part of bay, Chinese cassia tree 1
Part, 2 parts of cloves, 1 part of Jamaica, 3 parts of Chinese prickly ash, 4 parts of green onion.
The constituent of the salting seasoning powder includes following components by weight：3 parts of black pepper, 2 parts of thyme powder,
2 parts of rosemary powder.
A kind of preparation method of selected beefsteak, includes the following steps：
S1)：It chooses first and receives 35 parts of selected porter house steak, 4 parts of water, 3 parts of starch, 2 parts of spice, 3 parts of oil consumption, taste
4 parts of essence, 3 parts of soy sauce, 2 parts of salt, 1 part of white granulated sugar, 5 parts of salting seasoning powder, 1 part of food additives；
S3)：35 parts of the selected porter house steak received will be chosen and be put into 3-5 minutes in cold water and thawed, it will be smart after thawing
The moisture on 35 parts of surfaces of porter house steak is selected to drain；
S3)：Then by the 35 parts of finishings of selected porter house steak and segmentation, keep thickness uniform, thickness 6-8mm；
S4)：2 parts of calgon, 1 part of sodium tripolyphosphate, 3 parts of sodium pyrophosphate are uniformly mixed and food additives are made,
3 parts of capsicum, 2 parts of ginger, 1 part of bay, 1 part of Chinese cassia tree, 2 parts of cloves, 1 part of Jamaica, 3 parts of Chinese prickly ash, 4 parts of green onion are uniformly mixed and perfume (or spice) are made
3 parts of black pepper, 2 parts of thyme powder, 2 parts of rosemary powder are uniformly mixed and salting seasoning powder are made by pungent material；
S5)：35 parts of selected porter house steak after finishing, segmentation is put into curing container, 4 parts of water, starch 3 are then placed in
Part, 2 parts of spice, 3 parts of oil consumption, 4 parts of monosodium glutamate, 3 parts of soy sauce, 2 parts of salt, 1 part of white granulated sugar, 5 parts of salting seasoning powder, food additive
Add 1 part of agent；
S6)：Marinated completion is placed in refrigerating chamber carries out quick-frozen, quick-frozen packaging and warehousing after the completion at -18 DEG C.
Embodiment two：A kind of selected beefsteak, raw material include following components by weight：38 parts of selected porter house steak, water 5
Part, 4 parts of starch, 3 parts of spice, 5 parts of oil consumption, 5 parts of monosodium glutamate, 4 parts of soy sauce, 3 parts of salt, 2 parts of white granulated sugar, 6 parts of salting seasoning powder,
2 parts of food additives.
The constituent of the food additives includes following components by weight：3 parts of calgon, sodium tripolyphosphate
2 parts, 4 parts of sodium pyrophosphate.
The constituent of the spice includes following components by weight：4 parts of capsicum, 3 parts of ginger, 2 parts of bay, Chinese cassia tree 2
Part, 3 parts of cloves, 2 parts of Jamaica, 4 parts of Chinese prickly ash, 5 parts of green onion.
The constituent of the salting seasoning powder includes following components by weight：4 parts of black pepper, 3 parts of thyme powder,
3 parts of rosemary powder.
A kind of preparation method of selected beefsteak, includes the following steps：
S1)：It chooses first and receives 38 parts of selected porter house steak, 5 parts of water, 4 parts of starch, 3 parts of spice, 5 parts of oil consumption, taste
5 parts of essence, 4 parts of soy sauce, 3 parts of salt, 2 parts of white granulated sugar, 6 parts of salting seasoning powder, 2 parts of food additives；
S3)：38 parts of the selected porter house steak received will be chosen and be put into 3-5 minutes in cold water and thawed, it will be smart after thawing
The moisture on 38 parts of surfaces of porter house steak is selected to drain；
S3)：Then by the 38 parts of finishings of selected porter house steak and segmentation, keep thickness uniform, thickness 6-8mm；
S4)：3 parts of calgon, 2 parts of sodium tripolyphosphate, 4 parts of sodium pyrophosphate are uniformly mixed and food additives are made,
4 parts of capsicum, 3 parts of ginger, 2 parts of bay, 2 parts of Chinese cassia tree, 3 parts of cloves, 2 parts of Jamaica, 4 parts of Chinese prickly ash, 5 parts of green onion are uniformly mixed and perfume (or spice) are made
4 parts of black pepper, 3 parts of thyme powder, 3 parts of rosemary powder are uniformly mixed and salting seasoning powder are made by pungent material；
S5)：35-45 parts of porter house steak after finishing, segmentation is put into curing container, 4 parts of water, starch 3 are then placed in
Part, the addition of 2 parts of spice, 3 parts of oil consumption, 4 parts of monosodium glutamate, 3 parts of soy sauce, 2 parts of salt, 1 part of white granulated sugar, 5 parts of salting seasoning powder, food
1 part of agent；
S6)：Marinated completion is placed in refrigerating chamber carries out quick-frozen, quick-frozen packaging and warehousing after the completion at -18 DEG C.
Embodiment three：A kind of selected beefsteak, raw material include following components by weight：42 parts of selected porter house steak, water 5
Part, 6 parts of starch, 5 parts of spice, 7 parts of oil consumption, 6 parts of monosodium glutamate, 5 parts of soy sauce, 5 parts of salt, 3 parts of white granulated sugar, 7 parts of salting seasoning powder,
3 parts of food additives.
The constituent of the food additives includes following components by weight：6 parts of calgon, sodium tripolyphosphate
4 parts, 7 parts of sodium pyrophosphate.
The constituent of the spice includes following components by weight：6 parts of capsicum, 5 parts of ginger, 4 parts of bay, Chinese cassia tree 3
Part, 4 parts of cloves, 3 parts of Jamaica, 6 parts of Chinese prickly ash, 7 parts of green onion.
The constituent of the salting seasoning powder includes following components by weight：7 parts of black pepper, 4 parts of thyme powder,
4 parts of rosemary powder.
A kind of preparation method of selected beefsteak, includes the following steps：
S1)：It chooses first and receives 42 parts of selected porter house steak, 5 parts of water, 6 parts of starch, 5 parts of spice, 7 parts of oil consumption, taste
6 parts of essence, 5 parts of soy sauce, 5 parts of salt, 3 parts of white granulated sugar, 7 parts of salting seasoning powder, 3 parts of food additives；
S3)：42 parts of the selected porter house steak received will be chosen and be put into 3-5 minutes in cold water and thawed, it will be smart after thawing
The moisture on 42 parts of surfaces of porter house steak is selected to drain；
S3)：Then by the 42 parts of finishings of selected porter house steak and segmentation, keep thickness uniform, thickness 6-8mm；
S4)：6 parts of calgon, 4 parts of sodium tripolyphosphate, 7 parts of sodium pyrophosphate are uniformly mixed and food additives are made,
It will：6 parts of capsicum, 5 parts of ginger, 4 parts of bay, 3 parts of Chinese cassia tree, 4 parts of cloves, 3 parts of Jamaica, 6 parts of Chinese prickly ash, 7 parts of green onion are uniformly mixed and are made
7 parts of black pepper, 4 parts of thyme powder, 4 parts of rosemary powder are uniformly mixed and salting seasoning powder are made by spice；
S5)：42 parts of selected porter house steak after finishing, segmentation is put into curing container, 5 parts of water, starch 6 are then placed in
Part, 5 parts of spice, 7 parts of oil consumption, 6 parts of monosodium glutamate, 5 parts of soy sauce, 5 parts of salt, 3 parts of white granulated sugar, 7 parts of salting seasoning powder, food additive
Add 3 parts of agent；
S6)：Marinated completion is placed in refrigerating chamber carries out quick-frozen, quick-frozen packaging and warehousing after the completion at -18 DEG C.
Example IV：A kind of selected beefsteak, raw material include following components by weight：45 parts of selected porter house steak, water 8
Part, 7 parts of starch, 6 parts of spice, 9 parts of oil consumption, 8 parts of monosodium glutamate, 6 parts of soy sauce, 6 parts of salt, 4 parts of white granulated sugar, 9 parts of salting seasoning powder,
4 parts of food additives.
The constituent of the food additives includes following components by weight：7 parts of calgon, sodium tripolyphosphate
5 parts, 8 parts of sodium pyrophosphate.
The constituent of the spice includes following components by weight：8 parts of capsicum, 6 parts of ginger, 4 parts of bay, Chinese cassia tree 4
Part, 4 parts of cloves, 3 parts of Jamaica, 37 parts of Chinese prickly ash, 9 parts of green onion.
The constituent of the salting seasoning powder includes following components by weight：8 parts of black pepper, thyme powder 2-5
Part, 5 parts of rosemary powder.
A kind of preparation method of selected beefsteak, includes the following steps：
S1)：It chooses first and receives 45 parts of selected porter house steak, 8 parts of water, 7 parts of starch, 6 parts of spice, 9 parts of oil consumption, taste
8 parts of essence, 6 parts of soy sauce, 6 parts of salt, 4 parts of white granulated sugar, 9 parts of salting seasoning powder, 4 parts of food additives.；
S3)：45 parts of the selected porter house steak received will be chosen and be put into 3-5 minutes in cold water and thawed, it will be smart after thawing
The moisture on 45 parts of surfaces of porter house steak is selected to drain；
S3)：Then by the 45 parts of finishings of selected porter house steak and segmentation, keep thickness uniform, thickness 6-8mm；
S4)：7 parts of calgon, 5 parts of sodium tripolyphosphate, 8 parts of sodium pyrophosphate are uniformly mixed and food additives are made,
8 parts of capsicum, 6 parts of ginger, 4 parts of bay, 4 parts of Chinese cassia tree, 4 parts of cloves, 3 parts of Jamaica, 37 parts of Chinese prickly ash, 9 parts of green onion are uniformly mixed and are made
8 parts of black pepper, 2-5 parts of thyme powder, 5 parts of rosemary powder are uniformly mixed and salting seasoning powder are made by spice；
S5)：45 parts of selected porter house steak after finishing, segmentation is put into curing container, 8 parts of water, starch 7 are then placed in
Part, 6 parts of spice, 9 parts of oil consumption, 8 parts of monosodium glutamate, 6 parts of soy sauce, 6 parts of salt, 4 parts of white granulated sugar, 9 parts of salting seasoning powder, food additive
Add 4 parts of agent.；
S6)：Marinated completion is placed in refrigerating chamber carries out quick-frozen, quick-frozen packaging and warehousing after the completion at -18 DEG C.
Benefit of the present invention：The holding time of beefsteak can be improved by food additives and quick-frozen store method, pickled
Seasoning powder and spice can remove the blood smell of beefsteak itself, and the addition of oil consumption and white granulated sugar can improve the meat of beefsteak
Delicious degree can keep the delicious meat of beefsteak itself.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of variations, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (5)
1. a kind of selected beefsteak, which is characterized in that its raw material includes following components by weight：Selected porter house steak 35-45 parts,
4-8 parts of water, 3-7 parts of starch, 2-6 parts of spice, 3-9 parts of oil consumption, 4-8 parts of monosodium glutamate, 3-6 parts of soy sauce, 2-6 parts of salt, white granulated sugar
1-4 parts, 5-9 parts of salting seasoning powder, 1-4 parts of food additives.
2. a kind of selected beefsteak according to claim 1, it is characterised in that：The constituent of the food additives is by weight
It includes following components to measure part：2-7 parts of calgon, 1-5 parts of sodium tripolyphosphate, 3-8 parts of sodium pyrophosphate.
3. a kind of selected beefsteak according to claim 1, it is characterised in that：The constituent of the spice is by weight
Including following components：3-8 parts of capsicum, 2-6 parts of ginger, 1-4 parts of bay, 1-4 parts of Chinese cassia tree, 2-4 parts of cloves, 1-3 parts of Jamaica, Chinese prickly ash
3-7 parts, 4-9 parts of green onion.
4. a kind of selected beefsteak according to claim 1, it is characterised in that：The constituent of the salting seasoning powder is by weight
It includes following components to measure part：3-8 parts of black pepper, 2-5 parts of thyme powder, 2-5 parts of rosemary powder.
5. a kind of preparation method of selected beefsteak, it is characterised in that：Include the following steps：
S1)：First choose receive selected porter house steak 35-45 parts, 4-8 parts of water, 3-7 parts of starch, 2-6 parts of spice, oil consumption 3-9
Part, 4-8 parts of monosodium glutamate, 3-6 parts of soy sauce, 2-6 parts of salt, 1-4 parts of white granulated sugar, 5-9 parts of salting seasoning powder, 1-4 parts of food additives；
S3)：35-45 parts of the porter house steak received will be chosen and be put into 3-5 minutes in cold water and thawed, by porter house steak after thawing
Moisture on 35-45 parts of surfaces drains；
S3)：Then by 35-45 parts of finishings of porter house steak and segmentation, keep thickness uniform, thickness 6-8mm；
S4)：2-7 parts of calgon, 1-5 parts of sodium tripolyphosphate, 3-8 parts of sodium pyrophosphate are uniformly mixed, food addition is made
Agent, by 3-8 parts of capsicum, 2-6 parts of ginger, 1-4 parts of bay, 1-4 parts of Chinese cassia tree, 2-4 parts of cloves, 1-3 parts of Jamaica, 3-7 parts of Chinese prickly ash, green onion
4-9 parts are uniformly mixed spice are made, and by 3-8 part of black pepper, 2-5 part of thyme powder, 2-5 parts of rosemary powder is uniformly mixed makes
At salting seasoning powder；
S5)：35-45 parts of porter house steak after finishing, segmentation is put into curing container, 4-8 parts of water, starch 3-7 are then placed in
Part, 2-6 parts of spice, 3-9 parts of oil consumption, 4-8 parts of monosodium glutamate, 3-6 parts of soy sauce, 2-6 parts of salt, 1-4 parts of white granulated sugar, salting seasoning powder
5-9 parts, 1-4 parts of food additives；
S6)：Marinated completion is placed in refrigerating chamber carries out quick-frozen, quick-frozen packaging and warehousing after the completion at -18 DEG C.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114343131A (en) * | 2022-01-20 | 2022-04-15 | 安徽悦道食品有限公司 | Preparation method of low-calorie beefsteak |
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