CN114343131A - Preparation method of low-calorie beefsteak - Google Patents
Preparation method of low-calorie beefsteak Download PDFInfo
- Publication number
- CN114343131A CN114343131A CN202210066244.4A CN202210066244A CN114343131A CN 114343131 A CN114343131 A CN 114343131A CN 202210066244 A CN202210066244 A CN 202210066244A CN 114343131 A CN114343131 A CN 114343131A
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- Prior art keywords
- beefsteak
- parts
- pickling
- beef steak
- meat
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- 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
- 244000124853 Perilla frutescens Species 0.000 title claims abstract description 206
- 235000004348 Perilla frutescens Nutrition 0.000 title claims abstract description 206
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000005554 pickling Methods 0.000 claims abstract description 79
- 239000000463 material Substances 0.000 claims abstract description 60
- 235000013372 meat Nutrition 0.000 claims abstract description 43
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 21
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 21
- 244000290333 Vanilla fragrans Species 0.000 claims abstract description 21
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 21
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 21
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 21
- 238000010411 cooking Methods 0.000 claims abstract description 21
- 235000008397 ginger Nutrition 0.000 claims abstract description 21
- 240000002234 Allium sativum Species 0.000 claims abstract description 20
- 235000004611 garlic Nutrition 0.000 claims abstract description 20
- 238000004898 kneading Methods 0.000 claims abstract description 20
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 19
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 19
- 241000287828 Gallus gallus Species 0.000 claims abstract description 19
- 239000006002 Pepper Substances 0.000 claims abstract description 19
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 19
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 19
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 19
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 19
- 239000001110 calcium chloride Substances 0.000 claims abstract description 19
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000008280 blood Substances 0.000 claims abstract description 10
- 210000004369 blood Anatomy 0.000 claims abstract description 10
- 235000011148 calcium chloride Nutrition 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 7
- 241000722363 Piper Species 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 9
- 239000004519 grease Substances 0.000 claims description 6
- 210000002374 sebum Anatomy 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 14
- 235000015278 beef Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- 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
- 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
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
Abstract
The invention belongs to the technical field of beefsteak preparation, and particularly relates to a preparation method of low-calorie beefsteak, which comprises the following steps: s1: unfreezing frozen beef steak, sucking blood on the surface of the frozen beef steak by using special kitchen paper, and then putting the beef steak into a pickling box; s2: adding beefsteak pickling materials to beefsteak meat in the pickling box for pickling, wherein the pickling process comprises the following steps: adding ginger, chopped garlic, salt, white granulated sugar, light soy sauce, chicken essence, clove, vanilla, pepper and calcium chloride into cooking wine for mixing to obtain beefsteak pickling materials, slowly pouring the beefsteak pickling materials onto beefsteak meat, continuously kneading the beefsteak meat, pouring the beefsteak pickling materials into a half, turning the beefsteak meat over, pickling the beefsteak meat by the beefsteak pickling materials before frying the beefsteak meat into beefsteak, adding ginger and chopped garlic to meet the taste of the public in China, adding clove and vanilla to make the beefsteak have strong fragrance, and mixing the beefsteak meat with the cooking wine to facilitate the beefsteak meat to be tasty.
Description
Technical Field
The invention relates to the technical field of beefsteak preparation, in particular to a preparation method of low-calorie beefsteak.
Background
The beefsteak is also called as steak, refers to blocky beef, and the first-class beefsteak is fine and juicy and has fresh and tender mouthfeel, and is one of the most common foods in western food.
The existing beefsteak preparation method requires a user to season according to experience, has high requirements on the user, and is difficult to use by the ordinary people.
Disclosure of Invention
The invention aims to provide a preparation method of low-calorie beefsteak, which aims to solve the problems that the existing beefsteak preparation method provided in the background art needs a user to season according to experience, has high requirements on the user and is difficult to use by the common public.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of low-calorie beefsteak comprises the following steps:
s1: unfreezing frozen beef steak, sucking blood on the surface of the frozen beef steak by using special kitchen paper, and then putting the beef steak into a pickling box;
s2: adding a beefsteak pickling material to beefsteak meat in the pickling box for pickling, wherein the beefsteak pickling material is prepared from the following raw materials in parts by weight:
6-10 parts of ginger, 4-6 parts of minced garlic, 2-4 parts of salt, 3-5 parts of white granulated sugar, 6-8 parts of light soy sauce, 1-3 parts of chicken essence, 15-20 parts of cooking wine, 1-2 parts of clove, 1-3 parts of vanilla, 5-9 parts of pepper and 0.5-1 part of calcium chloride;
the pickling process comprises the following steps: adding ginger, chopped garlic, salt, white granulated sugar, light soy sauce, chicken essence, clove, vanilla, pepper and calcium chloride into cooking wine, mixing to obtain a beefsteak pickling material, slowly pouring the beefsteak pickling material on beefsteak meat, continuously kneading the beefsteak meat, pouring the beefsteak pickling material into a half, turning the beefsteak meat over, continuously pouring the beefsteak pickling material on the beefsteak meat, and continuously kneading the beefsteak meat;
s3: frying the beef steak obtained in the step S2, extruding the beef steak in the frying process, and extruding redundant grease in the beef steak;
s4: after the frying is finished, the low-calorie beefsteak is obtained.
Preferably, the mass ratio of the beefsteak curing material to the beefsteak meat is 1-2: 10.
Preferably, in the step S2, after the beefsteak pickling material is poured, the beefsteak meat is continuously kneaded for 3-5min, and after kneading is completed, the beefsteak meat is kept still for 30-40 min.
Preferably, the beefsteak curing material is prepared from the following raw materials in parts by weight:
6 parts of ginger, 4 parts of minced garlic, 2 parts of salt, 3 parts of white granulated sugar, 6 parts of light soy sauce, 1 part of chicken essence, 15 parts of cooking wine, 1 part of clove, 1 part of vanilla, 5 parts of pepper and 0.5 part of calcium chloride.
Preferably, the beefsteak curing material is prepared from the following raw materials in parts by weight:
8 parts of ginger, 5 parts of chopped garlic, 3 parts of salt, 4 parts of white granulated sugar, 7 parts of light soy sauce, 2 parts of chicken essence, 17.5 parts of cooking wine, 1.5 parts of clove, 1.5 parts of vanilla, 7 parts of pepper and 0.75 part of calcium chloride.
Preferably, the beefsteak curing material is prepared from the following raw materials in parts by weight:
10 parts of ginger, 6 parts of minced garlic, 4 parts of salt, 5 parts of white granulated sugar, 8 parts of light soy sauce, 3 parts of chicken essence, 20 parts of cooking wine, 2 parts of clove, 3 parts of vanilla, 9 parts of pepper and 1 part of calcium chloride.
Preferably, in the step S3, the beef steak is fried by the beef steak pan.
Preferably, in the step S1, after the beef steak is thawed, the sebum on the side of the beef steak is cut off, and then the blood on the surface of the beef steak is sucked and dried by using kitchen special paper.
Compared with the prior art, the invention has the beneficial effects that:
1) before the beefsteak meat is fried into beefsteak, the beefsteak is pickled by a beefsteak pickling material, the taste of China masses can be met conveniently by adding ginger and garlic powder, the beefsteak is rich in fragrance by adding clove and vanilla, and the beefsteak meat can be flavored conveniently by mixing cooking wine;
2) when the cured beef steak is fried, no seasoning is needed to be added, so that the requirement of common people is met.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it should be noted that the terms "upper", "lower", "inner", "outer", "top/bottom", and the like, indicate orientations or positional relationships for convenience in describing the present invention and simplifying the description, but do not indicate or imply that the referred device or element must have a particular orientation, be constructed and operated in a particular orientation, and thus should not be construed as limiting the present invention. Furthermore, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "disposed," "sleeved/connected," "connected," and the like are to be construed broadly, e.g., "connected," which may be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
The invention provides a technical scheme that: a preparation method of low-calorie beefsteak comprises the following steps:
s1: unfreezing frozen beef steak, sucking blood on the surface of the frozen beef steak by using special kitchen paper, and then putting the beef steak into a pickling box;
s2: adding a beefsteak pickling material to beefsteak meat in the pickling box for pickling, wherein the beefsteak pickling material is prepared from the following raw materials in parts by weight:
6-10 parts of ginger, 4-6 parts of minced garlic, 2-4 parts of salt, 3-5 parts of white granulated sugar, 6-8 parts of light soy sauce, 1-3 parts of chicken essence, 15-20 parts of cooking wine, 1-2 parts of clove, 1-3 parts of vanilla, 5-9 parts of pepper and 0.5-1 part of calcium chloride;
the pickling process comprises the following steps: adding ginger, chopped garlic, salt, white granulated sugar, light soy sauce, chicken essence, clove, vanilla, pepper and calcium chloride into cooking wine, mixing to obtain a beefsteak pickling material, slowly pouring the beefsteak pickling material on beefsteak meat, continuously kneading the beefsteak meat, pouring the beefsteak pickling material into a half, turning the beefsteak meat over, continuously pouring the beefsteak pickling material on the beefsteak meat, and continuously kneading the beefsteak meat;
s3: frying the beef steak obtained in the step S2, extruding the beef steak in the frying process, and extruding redundant grease in the beef steak;
s4: after the frying is finished, the low-calorie beefsteak is obtained.
The mass ratio of the beefsteak curing material to the beefsteak meat is 1-2: 10.
In the step S2, after the beefsteak pickling materials are poured, the beefsteak meat is continuously kneaded for 3-5min, and after the beefsteak meat is kneaded, the beefsteak meat is kept still for 30-40 min.
In step S3, the beef steak is fried by the beef steak pan.
In the step S1, after the beef steak is thawed, the sebum on the side of the beef steak is cut off, and then the blood on the surface of the beef steak is sucked and dried by using the special kitchen paper.
Example 1:
unfreezing frozen beef steak, sucking blood on the surface of the frozen beef steak by using special kitchen paper, then putting the beef steak into a pickling box, adding beef steak pickling materials to the beef steak in the pickling box for pickling, wherein the beef steak pickling materials comprise 6g of ginger, 4g of chopped garlic, 2g of salt, 3g of white granulated sugar, 6g of light soy sauce, 1g of chicken essence, 15g of cooking wine, 1g of clove, 1g of vanilla, 5g of pepper and 0.5g of calcium chloride, adding the ginger, the chopped garlic, the salt, the white granulated sugar, the light soy sauce, the chicken essence, clove, vanilla, pepper and calcium chloride into the cooking wine for mixing to obtain the beef steak pickling materials, then slowly pouring the beef steak pickling materials onto the beef steak, the mass ratio between the beef steak pickling materials and the beef steak is 1:10, continuously kneading the beef steak, pouring the beef steak pickling materials into a half, turning the beef steak meat over, and then continuously pouring the beef steak pickling materials onto the beef steak meat, and kneading the beef steak continuously, continuously kneading the beef steak for 3min after the pickling materials of the beef steak are poured, standing the beef steak for 30min after the kneading is finished, frying the obtained beef steak, extruding the beef steak during the frying process, extruding redundant grease in the beef steak, and obtaining the low-heat beef steak after the frying is finished.
Example 2:
unfreezing frozen beef steak, sucking blood on the surface of the frozen beef steak by using special kitchen paper, then putting the beef steak into a pickling box, adding beef steak pickling materials to the beef steak in the pickling box for pickling, wherein the beef steak pickling materials comprise 8g of ginger, 5g of chopped garlic, 3g of salt, 4g of white granulated sugar, 7g of light soy sauce, 2g of chicken essence, 17.5g of cooking wine, 1.5g of clove, 1.5g of vanilla, 7g of pepper and 0.75g of calcium chloride, adding the ginger, the chopped garlic, the salt, the white granulated sugar, the light soy sauce, the chicken essence, clove, vanilla, pepper and calcium chloride into the cooking wine for mixing to obtain a beef steak pickling material, then slowly pouring the beef steak pickling material onto the beef steak, the mass ratio of the beef steak pickling material to the beef steak is 1.5:10, continuously kneading the beef steak, pouring the beef steak pickling material into a half, turning the beef steak meat over, and then continuously pouring the beef steak pickling material onto the beef, and kneading the beef steak continuously, continuously kneading the beef steak for 3min after the pickling materials of the beef steak are poured, standing the beef steak for 30min after the kneading is finished, frying the obtained beef steak, extruding the beef steak during the frying process, extruding redundant grease in the beef steak, and obtaining the low-heat beef steak after the frying is finished.
Example 3:
unfreezing frozen beef steak, sucking blood on the surface of the frozen beef steak by using special kitchen paper, then putting the beef steak into a pickling box, adding beef steak pickling materials to the beef steak in the pickling box for pickling, wherein the beef steak pickling materials comprise 10g of ginger, 6g of chopped garlic, 4g of salt, 5g of white granulated sugar, 8g of light soy sauce, 3g of chicken essence, 20g of cooking wine, 2g of clove, 3g of vanilla, 9g of pepper and 1g of calcium chloride, adding the ginger, the chopped garlic, the salt, the white granulated sugar, the light soy sauce, the chicken essence, the clove, the vanilla, the pepper and the calcium chloride into the cooking wine for mixing to obtain the beef steak pickling materials, then slowly pouring the beef steak pickling materials onto the beef steak, wherein the mass ratio between the beef steak pickling materials and the beef steak is 2:10, continuously kneading the beef steak, pouring the beef steak pickling materials into a half, turning the beef steak into the beef steak, and then continuously pouring the beef steak materials onto the beef steak meat, and kneading the beef steak continuously, continuously kneading the beef steak for 3min after the pickling materials of the beef steak are poured, standing the beef steak for 30min after the kneading is finished, frying the obtained beef steak, extruding the beef steak during the frying process, extruding redundant grease in the beef steak, and obtaining the low-heat beef steak after the frying is finished.
The low-calorie steak prepared in the above example was scored by 10 randomly selected people, as shown in the following table:
| numbering | 0 to 60 minutes | 60 to 70 minutes | 70 to 80 minutes | 80 to 90 minutes | 90 to 100 minutes |
| Example 1 | 0 person | 0 person | 1 person | 1 person | 8 persons |
| Example 2 | 0 person | 0 person | 1 person | 2 persons | 7 persons |
| Example 3 | 0 person | 0 person | 1 person | 0 person | 9 persons |
While there have been shown and described the fundamental principles and essential features of the invention and advantages thereof, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof; the present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A preparation method of low-calorie beefsteak is characterized in that: the method comprises the following steps:
s1: unfreezing frozen beef steak, sucking blood on the surface of the frozen beef steak by using special kitchen paper, and then putting the beef steak into a pickling box;
s2: adding a beefsteak pickling material to beefsteak meat in the pickling box for pickling, wherein the beefsteak pickling material is prepared from the following raw materials in parts by weight:
6-10 parts of ginger, 4-6 parts of minced garlic, 2-4 parts of salt, 3-5 parts of white granulated sugar, 6-8 parts of light soy sauce, 1-3 parts of chicken essence, 15-20 parts of cooking wine, 1-2 parts of clove, 1-3 parts of vanilla, 5-9 parts of pepper and 0.5-1 part of calcium chloride;
the pickling process comprises the following steps: adding ginger, chopped garlic, salt, white granulated sugar, light soy sauce, chicken essence, clove, vanilla, pepper and calcium chloride into cooking wine, mixing to obtain a beefsteak pickling material, slowly pouring the beefsteak pickling material on beefsteak meat, continuously kneading the beefsteak meat, pouring the beefsteak pickling material into a half, turning the beefsteak meat over, continuously pouring the beefsteak pickling material on the beefsteak meat, and continuously kneading the beefsteak meat;
s3: frying the beef steak obtained in the step S2, extruding the beef steak in the frying process, and extruding redundant grease in the beef steak;
s4: after the frying is finished, the low-calorie beefsteak is obtained.
2. One of the above-mentioned claims 1, characterized in that: the mass ratio of the beefsteak curing material to the beefsteak meat is 1-2: 10.
3. One of the above-mentioned claims 1, characterized in that: in the step S2, after the beefsteak pickling materials are poured, the beefsteak meat is continuously kneaded for 3-5min, and after the beefsteak meat is kneaded, the beefsteak meat is kept still for 30-40 min.
4. One of the above-mentioned claims 1, characterized in that: the beefsteak pickling material is prepared from the following raw materials in parts by weight:
6 parts of ginger, 4 parts of minced garlic, 2 parts of salt, 3 parts of white granulated sugar, 6 parts of light soy sauce, 1 part of chicken essence, 15 parts of cooking wine, 1 part of clove, 1 part of vanilla, 5 parts of pepper and 0.5 part of calcium chloride.
5. One of the above-mentioned claims 1, characterized in that: the beefsteak pickling material is prepared from the following raw materials in parts by weight:
8 parts of ginger, 5 parts of chopped garlic, 3 parts of salt, 4 parts of white granulated sugar, 7 parts of light soy sauce, 2 parts of chicken essence, 17.5 parts of cooking wine, 1.5 parts of clove, 1.5 parts of vanilla, 7 parts of pepper and 0.75 part of calcium chloride.
6. One of the above-mentioned claims 1, characterized in that: the beefsteak pickling material is prepared from the following raw materials in parts by weight:
10 parts of ginger, 6 parts of minced garlic, 4 parts of salt, 5 parts of white granulated sugar, 8 parts of light soy sauce, 3 parts of chicken essence, 20 parts of cooking wine, 2 parts of clove, 3 parts of vanilla, 9 parts of pepper and 1 part of calcium chloride.
7. One of the above-mentioned claims 1, characterized in that: in step S3, the beef steak is fried by the beef steak pan.
8. One of the above-mentioned claims 1, characterized in that: in the step S1, after the beef steak is thawed, the sebum on the side of the beef steak is cut off, and then the blood on the surface of the beef steak is sucked and dried by using the special kitchen paper.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210066244.4A CN114343131A (en) | 2022-01-20 | 2022-01-20 | Preparation method of low-calorie beefsteak |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210066244.4A CN114343131A (en) | 2022-01-20 | 2022-01-20 | Preparation method of low-calorie beefsteak |
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| Publication Number | Publication Date |
|---|---|
| CN114343131A true CN114343131A (en) | 2022-04-15 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210066244.4A Pending CN114343131A (en) | 2022-01-20 | 2022-01-20 | Preparation method of low-calorie beefsteak |
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| Country | Link |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107980719A (en) * | 2017-12-14 | 2018-05-04 | 李志鹏 | A kind of yak beefsteak meat production method |
| CN108450734A (en) * | 2018-02-05 | 2018-08-28 | 安徽鑫松亚食品有限公司 | A kind of selected beefsteak and preparation method thereof |
| CN112089022A (en) * | 2020-09-26 | 2020-12-18 | 安徽悦道食品有限公司 | Black pepper beefsteak and processing method thereof |
-
2022
- 2022-01-20 CN CN202210066244.4A patent/CN114343131A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107980719A (en) * | 2017-12-14 | 2018-05-04 | 李志鹏 | A kind of yak beefsteak meat production method |
| CN108450734A (en) * | 2018-02-05 | 2018-08-28 | 安徽鑫松亚食品有限公司 | A kind of selected beefsteak and preparation method thereof |
| CN112089022A (en) * | 2020-09-26 | 2020-12-18 | 安徽悦道食品有限公司 | Black pepper beefsteak and processing method thereof |
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