CN108783272A - A kind of original cuts the preparation process of beefsteak - Google Patents
A kind of original cuts the preparation process of beefsteak Download PDFInfo
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- CN108783272A CN108783272A CN201810748219.8A CN201810748219A CN108783272A CN 108783272 A CN108783272 A CN 108783272A CN 201810748219 A CN201810748219 A CN 201810748219A CN 108783272 A CN108783272 A CN 108783272A
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- 244000124853 Perilla frutescens Species 0.000 title claims abstract description 44
- 235000004348 Perilla frutescens Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000015278 beef Nutrition 0.000 claims abstract description 80
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000002347 injection Methods 0.000 claims abstract description 6
- 239000007924 injection Substances 0.000 claims abstract description 6
- 238000009938 salting Methods 0.000 claims abstract description 6
- 239000003925 fat Substances 0.000 claims description 14
- 210000003195 fascia Anatomy 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
- 210000001217 buttock Anatomy 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000020095 red wine Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000019710 soybean protein Nutrition 0.000 claims description 5
- 244000251953 Agaricus brunnescens Species 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 1
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- 239000013049 sediment Substances 0.000 claims 1
- 230000018044 dehydration Effects 0.000 abstract description 3
- 238000006297 dehydration reaction Methods 0.000 abstract description 3
- 235000019197 fats Nutrition 0.000 description 12
- 239000013078 crystal Substances 0.000 description 6
- 238000007710 freezing Methods 0.000 description 6
- 229920002261 Corn starch Polymers 0.000 description 4
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- 230000000694 effects Effects 0.000 description 4
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- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 230000003834 intracellular effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 238000002203 pretreatment Methods 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- FSYKKLYZXJSNPZ-UHFFFAOYSA-N sarcosine Chemical compound C[NH2+]CC([O-])=O FSYKKLYZXJSNPZ-UHFFFAOYSA-N 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- PHIQHXFUZVPYII-ZCFIWIBFSA-N (R)-carnitine Chemical compound C[N+](C)(C)C[C@H](O)CC([O-])=O PHIQHXFUZVPYII-ZCFIWIBFSA-N 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 108010077895 Sarcosine Proteins 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
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- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 230000008558 metabolic pathway by substance Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 229940043230 sarcosine Drugs 0.000 description 1
- 230000017423 tissue regeneration Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses the preparation processes that a kind of original cuts beefsteak, include the following steps：Pretreatment of raw material, by treated, fresh beef carries out water filling with water injection machine, then the cure being made ready beforehand for is mixed thoroughly, and it is uniformly applied to beefsteak surface and is pickled, and salting period is 10-12h, marinated temperature is kept for 0-4 DEG C, sterilization, beef after sterilization is put into rapidly in freezer and is suddenly frozen, and keep -30 DEG C or less it is quick-frozen, the quick-frozen time is 10-20min, product center temperature must reach -18 DEG C or less after quick-frozen, beef thaws after will be quick-frozen, it is cut into sheet, sheet beefsteak is put into the quick-frozen 6-12h in quick-frozen room, finished product is vacuum-packed, and it is stored below in -18 DEG C.The beef that preparation process provided by the invention makes is Fresh & Tender in Texture full, reaches finger one and pinches the state that can be broken, while beef surface remains the genuineness of beef without dehydration.
Description
Technical field
The present invention relates to beefsteak processing technique field, specially a kind of original cuts the preparation process of beefsteak.
Background technology
Beefsteak is Fresh & Tender in Texture, delicious flavour, is the traditional food in west.Abundant protein, amino are rich in beef
Sour ratio of components pork is needed closer to human body, can improve body resistance against diseases, is had in the methods of aftercare, tissue repair good
Good effect；Content of sarcosine in beef is all higher than other any food, to increasing muscle, gaining in strength especially effectively；In addition,
Also contain the various nutrient elements such as vitamin B6, vitamin B12, magnesium, iron, potassium, zinc and carnitine, linoleic acid in beef, to promoting
There is preferable effect into substance metabolism, enhancing immunocompetence etc..
Beef cattle is butchered and processes standardization is not implemented at present, and the beefsteak of sale is mostly " freezing beefsteak ", and fresh and tender degree is inadequate,
And the marinated seasoning of beefsteak is bad, it is difficult to meet the taste demand of consumer.
Invention content
(1) the technical issues of solving
In view of the deficiencies of the prior art, the present invention provides the preparation process that a kind of original cuts beefsteak, current ox is solved
Row is mostly " freezing beefsteak ", and fresh and tender degree is inadequate, and the marinated seasoning of beefsteak is bad, it is difficult to the problem of meeting consumer taste demand.
(2) technical solution
To achieve the above object, the present invention provides the following technical solutions：A kind of original cuts the preparation process of beefsteak, including as follows
Step：
S1, pretreatment of raw material：Fresh beef is taken, fascia is then removed, keeps beef surface smooth clean and tidy；
S2, water filling and marinated：By treated, fresh beef carries out water filling with water injection machine, the cure that then will be made ready beforehand for
It mixes thoroughly, and is uniformly applied to beefsteak surface and is pickled, and salting period is 10-12h, pickle temperature and kept for 0-4 DEG C；
S3, sterilization：Sterilization processing is carried out to the beef pickled；
It is S4, quick-frozen：Beef after sterilization is put into rapidly in freezer and is suddenly frozen, and is kept for -30 DEG C or less quick-frozen, quick-frozen times
For 10-20min, quick-frozen rear product center temperature must reach -18 DEG C or less；
S5, slice：Beef thaws after will be quick-frozen, is cut into sheet；
S6, package storage：Sheet beefsteak is put into the quick-frozen 6-12h in quick-frozen room, finished product is vacuum-packed, and in -18 DEG C
It is stored below.
Preferably, during S1 pretreatments of raw material, selected beef is 18 monthly ages beef below, and concrete position is ox
Back and waist and waist rear portion are until close to one section of buttocks.
Preferably, during S1 pretreatments of raw material, after beef removes fascia, superabundant fats need to be removed, only need to leave one layer
Thin fat.
Preferably, the cure includes the raw material of following parts by weight：It is added in every 1 kilogram of beef：Soybean protein isolate 50-
80g, agaricus bisporus fructification powder 50-80g, cornstarch 120-150g, edible salt 15-30g, fresh garlic jam 10-20g, red wine 10-
20g。
Preferably, when carrying out water flood operations, it should ensure that beef water content in 8-10%.
Preferably, the sterilization treatment condition is：Under 82-85 DEG C of temperature condition, pasteurize 15-30min.
Preferably, the beef slice thickness is 1.5cm.
(3) advantageous effect
The present invention provides the preparation processes that a kind of original cuts beefsteak, have following advantageous effect：
1, this preparation process carries out appropriate water flood treatment, beef meat can be made fresh in this way before carrying out beef and pickling
It is tender full, reach finger one and pinch the state that can be broken, while beef surface remains the genuineness of beef without dehydration.
2, for this preparation process when carrying out the pretreatment of beef, it is to protect meat in baking to retain a certain amount of fat
The moisture of material is lost in less, at the same it is roasting after fats portion can ooze out grease, increase the mouthfeel of finished product.
3, this preparation process handles the beefsteak pickled, under freezing condition, the trip in space between cells using low-temperature quick-freezing
It can be frozen into tiny ice crystal simultaneously from water and intracellular free water, and ice crystal is evenly distributed, with liquid in natural beefsteak
Water distribution is similar, in this way will not damaging cells tissue；When beefsteak thaws, ice crystal fusing moisture rapidly by cell absorb without
Juice loss is will produce, the beefsteak quality and flavor after defrosting are preferable, can be liked deeply by consumers in general.
Specific implementation mode
Below in conjunction with the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the present invention
In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
Embodiment 1
A kind of original cuts the preparation process of beefsteak, includes the following steps：
S1, pretreatment of raw material：It is 18 monthly ages beef below to take fresh beef, selected beef, and concrete position is the back of the body of ox
Then portion and waist and waist rear portion remove fascia until one section of close buttocks, keep beef surface smooth clean and tidy, beef is gone
After fascia, superabundant fats need to be removed, only need to leave one layer of thin fat；
S2, water filling and marinated：By treated, fresh beef carries out water filling with water injection machine, should ensure that beef water content is
8%, then the cure being made ready beforehand for is mixed thoroughly, and be uniformly applied to beefsteak surface and pickled, and salting period is 10h, is salted down
Temperature processed is kept for 0 DEG C；
S3, sterilization：Sterilization processing, under 82-85 DEG C of temperature condition, pasteurize 15- are carried out to the beef pickled
30min；
It is S4, quick-frozen：Beef after sterilization is put into rapidly in freezer and is suddenly frozen, and is kept for -30 DEG C or less quick-frozen, quick-frozen times
For 10min, quick-frozen rear product center temperature must reach -18 DEG C or less；
S5, slice：Beef thaws after will be quick-frozen, is cut into sheet, and beef slice thickness is 1.5cm；
S6, package storage：Sheet beefsteak is put into the quick-frozen 6h in quick-frozen room, finished product is vacuum-packed, and in -18 DEG C or less
Storage.
Wherein cure includes the raw material of following parts by weight：It is added in every 1 kilogram of beef：Soybean protein isolate 50g, double spore mushrooms
Massee fruiting bodies powder 50g, cornstarch 120g, edible salt 15g, fresh garlic jam 10g, red wine 10g.
Embodiment 2
A kind of original cuts the preparation process of beefsteak, includes the following steps：
S1, pretreatment of raw material：It is 18 monthly ages beef below to take fresh beef, selected beef, and concrete position is the back of the body of ox
Then portion and waist and waist rear portion remove fascia until one section of close buttocks, keep beef surface smooth clean and tidy, beef is gone
After fascia, superabundant fats need to be removed, only need to leave one layer of thin fat；
S2, water filling and marinated：By treated, fresh beef carries out water filling with water injection machine, should ensure that beef water content exists
9%, then the cure being made ready beforehand for is mixed thoroughly, and be uniformly applied to beefsteak surface and pickled, and salting period is 11h, is salted down
Temperature processed is kept for 2 DEG C；
S3, sterilization：Sterilization processing, under 83 DEG C of temperature conditions, pasteurize 23min are carried out to the beef pickled；
It is S4, quick-frozen：Beef after sterilization is put into rapidly in freezer and is suddenly frozen, and is kept for -30 DEG C or less quick-frozen, quick-frozen times
For 15min, quick-frozen rear product center temperature must reach -18 DEG C or less；
S5, slice：Beef thaws after will be quick-frozen, is cut into sheet, and beef slice thickness is 1.5cm；
S6, package storage：Sheet beefsteak is put into the quick-frozen 9h in quick-frozen room, finished product is vacuum-packed, and in -18 DEG C or less
Storage.
Cure includes the raw material of following parts by weight：It is added in every 1 kilogram of beef：Soybean protein isolate 65g, agaricus bisporus
Entity powder 65g, cornstarch 135g, edible salt 23g, fresh garlic jam 15g, red wine 15g.
Embodiment 3
A kind of original cuts the preparation process of beefsteak, includes the following steps：
S1, pretreatment of raw material：It is 18 monthly ages beef below to take fresh beef, selected beef, and concrete position is the back of the body of ox
Then portion and waist and waist rear portion remove fascia until one section of close buttocks, keep beef surface smooth clean and tidy, beef is gone
After fascia, superabundant fats need to be removed, only need to leave one layer of thin fat；
S2, water filling and marinated：By treated, fresh beef carries out water filling with water injection machine, should ensure that beef water content exists
10%, then the cure being made ready beforehand for is mixed thoroughly, and be uniformly applied to beefsteak surface and pickled, and salting period is 12h, is salted down
Temperature processed is kept for 4 DEG C；
S3, sterilization：Sterilization processing, under 85 DEG C of temperature conditions, pasteurize 30min are carried out to the beef pickled；
It is S4, quick-frozen：Beef after sterilization is put into rapidly in freezer and is suddenly frozen, and is kept for -30 DEG C or less quick-frozen, quick-frozen times
For 20min, quick-frozen rear product center temperature must reach -18 DEG C or less；
S5, slice：Beef thaws after will be quick-frozen, is cut into sheet, and beef slice thickness is 1.5cm；
S6, package storage：Sheet beefsteak is put into the quick-frozen 12h in quick-frozen room, is vacuum-packed finished product, and in -18 DEG C with
Lower storage.
Cure includes the raw material of following parts by weight：It is added in every 1 kilogram of beef：Soybean protein isolate 80g, agaricus bisporus
Entity powder 80g, cornstarch 150g, edible salt 30g, fresh garlic jam 20g, red wine 20g.
1, this preparation process carries out appropriate water flood treatment, beef meat can be made fresh in this way before carrying out beef and pickling
It is tender full, reach finger one and pinch the state that can be broken, while beef surface remains the genuineness of beef without dehydration.
2, for this preparation process when carrying out the pretreatment of beef, it is to protect meat in baking to retain a certain amount of fat
The moisture of material is lost in less, at the same it is roasting after fats portion can ooze out grease, increase the mouthfeel of finished product.
3, this preparation process handles the beefsteak pickled, under freezing condition, the trip in space between cells using low-temperature quick-freezing
It can be frozen into tiny ice crystal simultaneously from water and intracellular free water, and ice crystal is evenly distributed, with liquid in natural beefsteak
Water distribution is similar, in this way will not damaging cells tissue；When beefsteak thaws, ice crystal fusing moisture rapidly by cell absorb without
Juice loss is will produce, the beefsteak quality and flavor after defrosting are preferable, can be liked deeply by consumers in general.
It should be noted that herein, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also include other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.
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 (7)
1. a kind of original cuts the preparation process of beefsteak, which is characterized in that include the following steps：
S1, pretreatment of raw material：Fresh beef is taken, fascia is then removed, keeps beef surface smooth clean and tidy；
S2, water filling and marinated：By treated, fresh beef carries out water filling with water injection machine, then mixes the cure being made ready beforehand for
It is even, and be uniformly applied to beefsteak surface and pickled, and salting period is 10-12h, pickles temperature and is kept for 0-4 DEG C；
S3, sterilization：Sterilization processing is carried out to the beef pickled；
It is S4, quick-frozen：Beef after sterilization is put into rapidly in freezer and is suddenly frozen, and keep -30 DEG C or less it is quick-frozen, the quick-frozen time is
10-20min, quick-frozen rear product center temperature must reach -18 DEG C or less；
S5, slice：Beef thaws after will be quick-frozen, is cut into sheet；
S6, package storage：Sheet beefsteak is put into the quick-frozen 6-12h in quick-frozen room, finished product is vacuum-packed, and in -18 DEG C or less
Storage.
2. a kind of original according to claim 1 cuts the preparation process of beefsteak, it is characterised in that：In S1 pretreatment of raw material processes
In, selected beef is 18 monthly ages beef below, and concrete position is the back of ox and waist and waist rear portion until close to buttocks
One section.
3. a kind of original according to claim 1 cuts the preparation process of beefsteak, it is characterised in that：In S1 pretreatment of raw material processes
In, after beef removes fascia, superabundant fats need to be removed, only need to leave one layer of thin fat.
4. a kind of original according to claim 1 cuts the preparation process of beefsteak, it is characterised in that：The cure includes following heavy
Measure the raw material of part：It is added in every 1 kilogram of beef：Soybean protein isolate 50-80g, agaricus bisporus fructification powder 50-80g, corn form sediment
Powder 120-150g, edible salt 15-30g, fresh garlic jam 10-20g, red wine 10-20g.
5. a kind of original according to claim 1 cuts the preparation process of beefsteak, it is characterised in that：When carrying out water flood operations,
It should ensure that beef water content in 8-10%.
6. a kind of original according to claim 1 cuts the preparation process of beefsteak, it is characterised in that：The sterilization treatment condition
For：Under 82-85 DEG C of temperature condition, pasteurize 15-30min.
7. a kind of original according to claim 1 cuts the preparation process of beefsteak, it is characterised in that：The beef slice thickness is
1.5cm。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810748219.8A CN108783272A (en) | 2018-07-10 | 2018-07-10 | A kind of original cuts the preparation process of beefsteak |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810748219.8A CN108783272A (en) | 2018-07-10 | 2018-07-10 | A kind of original cuts the preparation process of beefsteak |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108783272A true CN108783272A (en) | 2018-11-13 |
Family
ID=64075944
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|---|---|---|---|
| CN201810748219.8A Withdrawn CN108783272A (en) | 2018-07-10 | 2018-07-10 | A kind of original cuts the preparation process of beefsteak |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111480796A (en) * | 2019-01-25 | 2020-08-04 | 上海联豪食品有限公司 | Beef steak convenient for digestion and preparation method thereof |
| CN112219997A (en) * | 2020-08-26 | 2021-01-15 | 温州市顶诺食品有限公司 | Marinating processing technology of beefsteak |
-
2018
- 2018-07-10 CN CN201810748219.8A patent/CN108783272A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111480796A (en) * | 2019-01-25 | 2020-08-04 | 上海联豪食品有限公司 | Beef steak convenient for digestion and preparation method thereof |
| CN112219997A (en) * | 2020-08-26 | 2021-01-15 | 温州市顶诺食品有限公司 | Marinating processing technology of beefsteak |
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Application publication date: 20181113 |
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