JPS62163670A - Cooked beefsteak - Google Patents

Abstract

PURPOSE:To obtain the titled easily eatable food having soft texture and excellent characteristic taste, flavor and deliciousness, etc., of beefsteak at a low cost, by steaming a slice of fresh beef, roasting both faces of the slice, deaerating and sealing the meat and freezing or refrigerating the product. CONSTITUTION:A slice of fresh beef is steamed in an atmosphere of 80-130 deg.C to effect the denaturation of proteins and sterilization of meat. Both faces of the slice are subjected to primary roasting with a roasting means such as an infrared gas burner. The treated slice of beef is put into a synthetic resin film bag, etc., deaerated, sealed and frozen or refrigerated to obtain the objective food.

Description

[Detailed description of the invention] The present invention relates to cooked beefsteaks.

Traditionally, beefsteak (also known as beefsteak) was eaten at home or in a restaurant by grilling beef meat on an iron plate and seasoning it to your liking. Meat for beefsteak is expensive because it requires tenderness when grilled, and the cooking time and smoke from grilling make it difficult to eat easily during busy times.

The present invention was invented in view of the above-mentioned circumstances, and it is possible to store beef fillets cut into a predetermined shape in an atmosphere of 80°C to 130°C for 5 to 50 minutes, preferably at 95°C.
The beef is steamed for a minute to denature the protein and sterilize it, and by steaming the beef is cooked through to the core, resulting in a tender finish. Next, the meat is roasted on both sides (the same effect can be achieved by roasting the meat on both sides), layered for 0.5 to 10 minutes, deaerated and sealed, and after deaerated, frozen or refrigerated to produce cooked beef. Get a steak.

For consumers who require seasoned final cooked products, the beef fillets that have been primarily roasted through the above steps are immersed in a seasoning liquid, and then for 0.5 to 10 minutes, preferably. 2
As a partial roasting means, the seasoning liquid is secondarily roasted to semi-dry using a known roasting means such as a gas infrared burner, and then immersed in the seasoning liquid again, and then for 0.5 to 10 minutes, preferably. The beef is roasted again for about 2 minutes using a known roasting means such as a gas infrared burner, and the seasoning liquid is semi-dried again, and the beef is roasted for a second time so that the seasoning liquid is sufficiently applied to the beef.

Refrigerate to obtain cooked beefsteak.

The cooked beefsteak processed as described above exhibits the following features.

ill During steaming, the meat is cooked to the core, so the meat does not become tough and the flavor components do not escape.

In addition, if a chemical treatment process is performed to soften hard meat before steaming, it is possible to obtain tender beefsteak from inexpensive beef, such as low-grade beef from the United States or Australia.

(2) By roasting the inner surface, the flavor, flavor, and texture unique to beefsteak remain unchanged from traditional cooking methods.

(3) Since the seasoning liquid is applied to the surface of the meat and the meat is grilled, the flavor is well absorbed by the meat.

(4) Since it is packaged in a synthetic resin film package and degassed and sealed, it can be stored hygienically for a long time.

;5) Since each processing step can be mechanized, homogeneous beefsteak can be produced in large quantities.

(6) Since it is already cooked, consumers can easily and quickly make beefsteak by simply placing the packaged synthetic resin film in boiling water or heating it in a microwave, etc., which also produces smoke.
You can eat anywhere you like.

The present invention, which has the above-mentioned effects, is useful.

January 1'5, 1985

Claims (2)

[Claims] (1) Cut the beef fillet into a specified shape at 80°C to 130°C.
Through the process of steaming in an atmosphere and by roasting the front and back sides,
A cooked product characterized by the following steps: a step of primary roasting, a step of degassing and sealing the first roasted beef fillet in a synthetic resin film packaging, etc., and a step of freezing or refrigerating it after degassing. beef steak. (2) Apply seasoning liquid to the beef fillet that has been roasted for the first time as described in paragraph 1, and place the beef fillet that has been roasted and seasoned by roasting means into a synthetic resin film packaging or the like; A cooked beefsteak characterized by comprising a step of degassing and sealing, and a step of freezing or refrigerating after degassing.