NL2026086B1 - Preparation method of children's steak - Google Patents
Preparation method of children's steak Download PDFInfo
- Publication number
- NL2026086B1 NL2026086B1 NL2026086A NL2026086A NL2026086B1 NL 2026086 B1 NL2026086 B1 NL 2026086B1 NL 2026086 A NL2026086 A NL 2026086A NL 2026086 A NL2026086 A NL 2026086A NL 2026086 B1 NL2026086 B1 NL 2026086B1
- Authority
- NL
- Netherlands
- Prior art keywords
- meat
- steak
- children
- preparation
- kneading
- Prior art date
Links
- 238000002360 preparation method Methods 0.000 title claims description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 57
- 238000004898 kneading Methods 0.000 claims abstract description 46
- 238000000034 method Methods 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 238000010257 thawing Methods 0.000 claims description 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000000741 silica gel Substances 0.000 claims description 5
- 229910002027 silica gel Inorganic materials 0.000 claims description 5
- 210000003195 fascia Anatomy 0.000 claims description 4
- 239000013078 crystal Substances 0.000 claims description 3
- 230000001681 protective effect Effects 0.000 claims description 3
- 235000020995 raw meat Nutrition 0.000 claims description 3
- 238000007670 refining Methods 0.000 claims description 3
- 239000002356 single layer Substances 0.000 claims description 3
- 210000002435 tendon Anatomy 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims 2
- 235000015067 sauces Nutrition 0.000 claims 2
- 235000019542 Cured Meats Nutrition 0.000 claims 1
- 235000015090 marinades Nutrition 0.000 claims 1
- 238000012856 packing Methods 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 12
- 238000007710 freezing Methods 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 abstract description 3
- 230000008014 freezing Effects 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 description 7
- 210000003205 muscle Anatomy 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 235000004348 Perilla frutescens Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000007730 finishing process Methods 0.000 description 1
- 230000037257 muscle growth Effects 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C9/00—Apparatus for tenderising meat, e.g. ham
- A22C9/004—Apparatus for tenderising meat, e.g. ham by massaging
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing children's steak; which includes the following steps: Step 1: Weigh the raw materials; Step 2: Thaw the raw materials; Step 3: Finish the thawed meat surface; Five: slice the meat into loose meat; step six: prepare the juice; step seven: knead the raw materials of the loose meat; pour the liquid during the kneading process; step eight: rest and knead The meat is refrigerated; step nine: quantitative bagging; step ten: vacuum packaging; step eleven: quick freezing. The children's steak of the present invention is more suitable for children.
Description
Preparation method of children's steak Technical field The invention relates to the field of food, and more particularly to a method for preparing children's steak.
Background technique Steak, or beef steak, is lumpy beef and is one of the most common foods in Western food.
Steak is cooked mainly by frying and grilling.
High-quality steaks are generally raw-cut steaks, which will have a certain texture.
Due to the mechanism of beef muscle growth, the meat will be more compact and requires repeated chewing to facilitate digestion, so it is not suitable for children.
Summary of the Invention In view of the shortcomings of the prior art, the object of the present invention is to provide a method for preparing children's steak.
To achieve the above objective, the present invention provides the following technical solutions: Preparation method of children's steak, It includes the following steps: Step 1: Weigh the raw materials; Step 2: Thaw the raw materials; Step 3: Refining the surface of the thawed meat; Step four: slice; Step five: loosen the sliced meat;
Step six: preparation of juice; Step 7: Knead the raw materials of the loose meat, and pour the liquid during the kneading process; Step 8: Keep it alive and refrigerate the kneaded meat Step 9: quantitative bagging; Step ten: vacuum packaging; Step 11: Quick freeze.
As a further improvement of the present invention, the thickness of the section in step four 1s 0.8 £ 0.1 cm.
As a further improvement of the present invention, in step eight, the kneaded beef is placed in a refrigerator at 0-5 ° C. for rest, and the rest time should not be less than 2 hours, but not more than 48 hours.
As a further improvement of the present invention, the eleventh step is to pack the steaks in a single layer on the car and pull them nto the freezer. The temperature of the freezer is =< -30 ° C, and the freezer is frozen for 40 minutes to 1 hour. << -15 °C.
As a further improvement of the present invention, the third step is to remove the thawed meat, remove the packaging bag, and remove the fascia and grease on the surface of the meat. A small amount of small gluten oil is allowed to remain, and it must not be sliced.
As a further improvement of the present invention, the second step is to unpack the raw meat and put it on the defrosting rack together with the packaging bag, and then thaw it in the thawing chamber, and thaw it to a meat center temperature of -2 ©
C to 8 © C.
The surrounding area is soft, and a small amount of ice crystals are allowed in the center.
As a further improvement of the present invention.
The seventh step is to prevent the meat pieces from being kneaded in a kneading machine.
The kneading machine includes a lower rotating plate and an upper rotating plate.
An upper kneading block is provided in the upper rotating plate in a direction facing the lower rotating plate.
A lower kneading block is arranged in the direction of the rotating disk toward the upper rotating disk.
The meat pieces are placed in the lower rotating disk.
By the concentric rotation of the upper rotating disk and the lower rotating disk, the rotating directions of the upper rotating disk and the lower rotating disk are opposite.
As a further improvement of the present invention, the upper kneading block and the lower kneading block are both made of silica gel and are in a hemisphere shape.
As a further improvement of the present invention, a first rotary motor is provided on a side of the upper rotary plate back kneading block, and a second rotary motor is provided on a side of the lower rotary plate back kneading block, the first A lifting motor is provided on the rotating motor.
As a further improvement of the present invention, a guard edge is provided on the lower rotating disk.
The beneficial effect of the present invention is that the raw materials are weighed first.
According to the relevant regulations, cold chain is required at the time of purchase.
Therefore, the raw materials are generally frozen beef.
After the weighing 1s completed, the raw materials are thawed and then thawed.
And, the surface of the meat 1s refined, and then sliced.
After the slice, the meat 15 loosened.
The loose meat can be beaten manually or the loose meat machine is used to loosen the meat. The main purpose is to destroy the muscles in the vertical direction and make the meat more beautiful. It is soft, and the preparation of the juice is prepared according to different tastes, which is not described in this embodiment. The kneading is then performed. The kneading process mainly destroys the muscle tendons on the surface of the meat piece in the lateral direction, making it more suitable for children. During the kneading process, the kneading process together with the juice can make the juice more flavorful, and then rest. This allows the juice to slowly penetrate into the meat slices, and then quantitatively bagging, vacuum packaging and quick-freezing storage. Figures description of the drawings FIG. 1 is a schematic structural diagram of a kneading machine according to an embodiment of the invention.
1. Upper rotating disc; 2. Upper rubbing block; 3. Lower rotating disc; 4. Lower rubbing block; 5. First rotating motor; 6. Second rotating motor; Detailed ways The present invention will be further described in detail below with reference to the embodiments given in the accompanying drawings. Referring to FIG. 1, this embodiment Preparation method of children's steak, It includes the following steps: Step 1: Weigh the raw materials; Step 2: Thaw the raw materials;
Step 3: Refining the surface of the thawed meat; Step four: slice; Step five: loosen the sliced meat; Step six: preparation of juice; Step 7: Knead the raw materials of the loose meat, and pour the liquid during the kneading process; Step 8: Keep it alive and refrigerate the kneaded meat; Step 9: quantitative bagging; Step ten: vacuum packaging; Step 11: Quick freeze.
Through the above technical solution, the raw materials are weighed first. Originally, according to the relevant laws and regulations when purchasing, cold chain is required. Therefore, the raw materials are generally frozen beef. After the weighing 1s completed, the raw materials are thawed and then thawed. In addition, the surface of the meat is refined, and then sliced. After the slice, the meat is loosened. The loose meat can be beaten manually or the loose meat machine is used to loosen the meat. The main purpose is to destroy the muscles in the vertical direction and make the meat softer. The preparation of the juice 1s prepared according to different tastes, which is not described in this embodiment. The kneading is then performed.
The kneading process mainly destroys the muscle tendons on the surface of the meat piece in the lateral direction, making it more suitable for children. During the kneading process, the kneading process together with the juice can make the juice more flavorful, and then rest. This allows the juice to slowly penetrate into the meat slices, and then quantitatively bagging, vacuum packaging and quick-freezing storage. As a specific implementation of the improvement, the thickness of the section in step four is 0.8 £ 0.1 cm.
Through the above technical solution, the slice thickness is controlled to about 0.8 cm, which keeps the blockiness of beef, can adapt to the subsequent loosening and kneading process, and 1s more suitable for children.
As a specific implementation of the improvement, in step eight, the kneaded beef is placed in a refrigerator at 0-5 ° C. for rest, and the rest time should not be less than 2 hours, but not more than 48 hours.
As a specific implementation of the improvement, the eleventh step is to pack the steaks in a single layer on the car and pull them into the freezer. The temperature of the freezer is << -30 ° C, and the freezer is frozen for 40 minutes to 1 hour. < -15 °C.
As a specific implementation of the improvement, the third step is to remove the thawed meat, remove the packaging bag, and remove the fascia and grease on the surface of the meat. A small amount of small gluten oil 1s allowed to remain, and it must not be sliced.
Through the above technical solution, during the finishing process, the surface grease and fascia are mainly taken out to ensure that the meat can be bitten by children.
As an improved specific embodiment, the second step 1s to unpack the raw meat, put it on the defrosting rack together with the packaging bag, and thaw it in the thawing chamber, and then thaw it to a temperature of -2 ° C to 8 © C in the center of the meat, which is soft around.
A small amount of ice crystals are allowed in the center.
As a specific embodiment of improvement, the seventh step is to prevent the meat pieces from being kneaded in a kneading machine.
The kneading machine includes a lower rotary plate and an upper rotary plate, and the upper rotary plate faces the lower rotary plate.
An upper kneading block is provided, and a lower kneading block 1s provided in the direction of the lower rotating plate toward the upper rotating plate.
The meat pieces are placed in the lower rotating plate, and the upper rotating plate and the lower rotating plate are concentrically rotated by the upper rotating plate and the lower rotating plate.
The direction of rotation is opposite.
According to the above technical solution, during the kneading process, the meat pieces are placed in the lower rotating plate, the upper rotating plate and the lower rotating plate are rotated simultaneously, and the meat pieces are continuously pressed under the pressure of the upper and lower kneading blocks.
Partial kneading can realize the kneading of different parts.
It will not knead all parts at the same time at the same time.
During the kneading process, the meat fibers of the meat pieces will move.
If all parts are kneaded at the same time, Kneading will not cause the meat fiber to move, so it will no longer have a loose effect on the meat pieces m the longitudinal direction, and it will also make the juice distribution uneven.
As a further preferred manner, the rotation direction of the upper rotary disk and the lower rotary disk are opposite, and the rotation rates are also different.
In this way, you can knead the meat at the same time by kneading the blocks up and down.
As a specific implementation of the improvement, the upper kneading block and the lower kneading block are both made of silica gel and have a hemispherical shape. Silica gel uses edible grade silica gel with certain deformation ability, which can make the kneading effect better.
As a specific implementation of the improvement, a first rotating motor is provided on a side of the upper rotating plate back-side kneading block, and a second rotating motor is provided on a side of the lower rotating plate back-side kneading block. A lifting motor is provided on the first rotating motor.
Through the setting of the first rotary motor and the second rotary motor, the upper and lower rotary disks are controlled to rotate, while the upper and lower motors control the upper and lower rotary disks to move upwards and downwards during kneading. When the kneading is completed, the upper rotary plate is driven away from the lower rotary plate.
As a specific implementation of the improvement, a protective edge is provided on the lower rotating disk, and the meat pieces cannot fall out by setting the protective edge.
The above is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and any technical solution belonging to the idea of the present invention belongs to the protection scope of the present invention. It should be pointed out that for those of ordinary skill in the art, there are several improvements and retouches without departing from the principle of the present invention, and these improvements and retouches should also be regarded as the protection scope of the present invention.
Claims (10)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL2026086A NL2026086B1 (en) | 2020-07-17 | 2020-07-17 | Preparation method of children's steak |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL2026086A NL2026086B1 (en) | 2020-07-17 | 2020-07-17 | Preparation method of children's steak |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NL2026086B1 true NL2026086B1 (en) | 2021-08-23 |
Family
ID=76035086
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NL2026086A NL2026086B1 (en) | 2020-07-17 | 2020-07-17 | Preparation method of children's steak |
Country Status (1)
| Country | Link |
|---|---|
| NL (1) | NL2026086B1 (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020012726A1 (en) * | 2000-07-21 | 2002-01-31 | Anders Gary H. | Liquid infusion and tenderization process, apparatus, and product |
| US20090176446A1 (en) * | 2008-01-09 | 2009-07-09 | John Brubaker | Rolling meat tenderizer |
| CN106261921A (en) * | 2016-09-22 | 2017-01-04 | 豪裕德食品科技宿迁有限公司 | Child's beefsteak and preparation method thereof |
| CN106616402A (en) * | 2016-12-28 | 2017-05-10 | 上海联豪食品有限公司 | Steak for children and manufacturing method thereof |
| 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 |
| WO2017222400A1 (en) * | 2016-06-24 | 2017-12-28 | Psiuch Bartosz | Machine for processing soft products and method for processing soft products |
-
2020
- 2020-07-17 NL NL2026086A patent/NL2026086B1/en not_active IP Right Cessation
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020012726A1 (en) * | 2000-07-21 | 2002-01-31 | Anders Gary H. | Liquid infusion and tenderization process, apparatus, and product |
| US20090176446A1 (en) * | 2008-01-09 | 2009-07-09 | John Brubaker | Rolling meat tenderizer |
| WO2017222400A1 (en) * | 2016-06-24 | 2017-12-28 | Psiuch Bartosz | Machine for processing soft products and method for processing soft products |
| CN106261921A (en) * | 2016-09-22 | 2017-01-04 | 豪裕德食品科技宿迁有限公司 | Child's beefsteak and preparation method thereof |
| CN106616402A (en) * | 2016-12-28 | 2017-05-10 | 上海联豪食品有限公司 | Steak for children and manufacturing method thereof |
| 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 |
Non-Patent Citations (3)
| Title |
|---|
| DATABASE WPI Week 201726, Derwent World Patents Index; AN 2017-060352 * |
| DATABASE WPI Week 201744, Derwent World Patents Index; AN 2017-33027T * |
| DATABASE WPI Week 201756, Derwent World Patents Index; AN 2017-44389X * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4539210A (en) | Process for making a structured meat product | |
| CN100367880C (en) | Technique for preparing jerky | |
| CN102630980B (en) | Processing method for frozen and cropped freshwater chicken lobsters capable of being quickly tasty | |
| CN102349659B (en) | Processing method of charbroiled dried meat slices | |
| CN102972794A (en) | Taiwan-style beef sausage and preparation method thereof | |
| CN101904512A (en) | Technology for processing pork jerky sheets | |
| CN101485352B (en) | Preparation method of bread fish for preventing frozen denaturation of protein | |
| CN110651964A (en) | Processing technology for pickling beefsteak with vegetable juice | |
| CN102370188A (en) | Production method of western-style pork bacon | |
| RU2350189C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| CA2363913A1 (en) | Method for producing a food product on the basis of meat | |
| CN101574105A (en) | Processing method for quick-freezing carrot | |
| US20060165862A1 (en) | Method of making bacon pieces | |
| US4973492A (en) | Process for preparing barbecue meat patties | |
| NL2026086B1 (en) | Preparation method of children's steak | |
| CN88100128A (en) | The processing method of fish and meat | |
| CN105360972B (en) | Non-pigment, transparent crisp fritter meat paper and its processing method | |
| CN102100359B (en) | Making method of steamed bun with root mustard stuffing | |
| CN112471433A (en) | Canned luncheon meat and preparation method thereof | |
| FR2663205A1 (en) | Culinary preparation prepared on an industrial scale with a view to take-away and/or eat-in sale, and method of obtaining it | |
| EP0551417B1 (en) | Method for producing food products based on the bellies of animals of ovine and bovine races | |
| CN111296534A (en) | Making process of frozen pie | |
| RU2347493C1 (en) | "sichenik fish cutlets ukrainian-style" preserve production method | |
| CN110959814A (en) | Method for making roasted smoked chicken chops | |
| EP0024274A1 (en) | Structured meat product and process for making same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM | Lapsed because of non-payment of the annual fee |
Effective date: 20230801 |