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Steak processing method

A production method and technology of steak, applied in the field of preparation or processing of meat products, can solve problems such as unsatisfactory tenderization effect, achieve the effects of easy chewing and digestion, improvement of water holding capacity, and nutritional supplementation

Inactive Publication Date: 2014-12-10
安徽刘郎食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tenderizer for goose meat products obtained by the method described in the above-mentioned patent application "can make goose meat have high water retention, strong water holding capacity, no additives, pure natural product, safe to eat, tender and juicy, and tender taste", but its The tenderizing effect is still not ideal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of preparation method of steak according to the present invention, this method is made up of the following steps:

[0030] 1. Cooling and deacidification: After the slaughtered beef cattle pass the quarantine inspection, the carcass is sent to the deacidification room for pre-cooling within 30 minutes, so that the cattle carcass is cooled to 0-4 ° C, and the relative humidity is 90%, and the wind speed is 1.5 m / Under the condition of 20 seconds, let it stand for 20 hours; then let it stand for 10 hours under the condition of temperature 0-4°C and relative humidity 80%-98%, so that the carcass muscle becomes soft and completes the process of deacidification; according to "GB / T 9695.5- According to the 2008 / ISO 2917:1999 Meat and Meat Products pH Determination, the pH value of the beef after deacidification was measured by using the German Meters PH-STAR ordinary carcass meat pH value direct tester to measure 5.83.

[0031] 2. Cutting and cleaning: Deboning the c...

Embodiment 2

[0039] A kind of preparation method of steak described in the present embodiment, this method is made up of the following steps:

[0040] 1. Cooling and deacidification: same as in Example 1, the pH value of the beef after deacidification is measured to be 5.91.

[0041] 2. Separation and cleaning: the same as in Example 1.

[0042] 3. Tumbling and marinating: Pour the sliced ​​steak into the tumbler, add 5% of the tenderizer by weight of the steak, roll and knead for 30 minutes at 33 rpm, and then add 8% of the weight of the steak to marinate The preparation was rolled and kneaded for another 30 minutes, and then left to stand for 45 minutes; the pH value of the tenderized steak was measured to be 7.26.

[0043] In step 3, the composition ratio and preparation method of the tenderizer are the same as in Example 1;

[0044] The pickling agent is composed of the following raw materials in parts by weight: 15 salt, 10 monosodium glutamate, 10 soy sauce, 5 beef powder, 13 black...

Embodiment 3

[0050] A kind of preparation method of steak described in the present embodiment, this method is made up of the following steps:

[0051] 1. Cooling and deacidification: same as in Example 1, the pH value of the beef after deacidification is measured to be 5.88.

[0052] 2. Separation and cleaning: the same as in Example 1.

[0053] 3. Tumbling and marinating: Pour the cut sliced ​​steak into the tumbler, add 4% of the tenderizer by weight of the steak, roll and knead for 30 minutes at 30 rpm, and then add 9% of the weight of the steak to marinate The preparation was rolled and kneaded for another 30 minutes, and then left to stand for 30 minutes; the pH value of the tenderized steak was measured to be 7.04; wherein,

[0054] The tenderizer is composed of the following raw materials in parts by weight: papaya puree 10, pineapple puree 4, glucose 3, sodium bicarbonate 3; its preparation method is the same as in Example 1;

[0055] The pickling agent is composed of the following...

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Abstract

The invention relates to a steak processing method. The steak processing method comprises the following steps: (1) cooling for removing lactic acid; (2) segmenting and cleaning; (3) adding a tenderizer until the pH value of the meat is 6.7-7.3, and then adding a curing agent and tumbling for curing; (4) shaping and packaging; (5) quick-freezing; (6) encasing and warehousing, wherein tenderizer is prepared from the following raw materials in parts by weight: 8-12 parts of mashed pawpaw, 3-5 parts of mashed pineapple, 2-4 parts of glucose powder and 2-4 parts of sodium bicarbonate powder; the curing agent is prepared from the following raw materials in parts by weight: 13-17 parts of salt, 8-12 parts of aginomoto, 8-12 parts of soybean sauce, 4-6 parts of beef powder, 11-15 parts of black pepper powder, 1-3 parts of white pepper powder, 10 parts of egg white and 15 parts of vegetable juice; the vegetable juice is obtained by juicing celery, onion, radish, garlic and tomato by equal weights; the steak processed by use of the method is rich in nutrition, and more fresh and tender in taste, and has a health care effect.

Description

technical field [0001] The invention relates to the preparation or treatment of meat products, in particular to a method for making steak. Background technique [0002] With the continuous acceleration of people's pace of life, the demand for "semi-finished" convenience foods continues to expand. Among them, steak is high in protein and low in fat, especially the composition of amino acids is close to the needs of the human body. It is rich in nutrition and delicious in taste. , The effect of quenching thirst and saliva is widely loved by people. Frozen semi-finished steaks are favored by people for their safety and hygiene, nutrition and health, good freshness and recovery, and convenient storage and eating. [0003] Steak is a traditional Western delicacy, and there are many ways to eat it. In China, it is mainly fried and grilled. However, because the fibrous tissue of beef itself is relatively thick, most of the beef steaks are not treated with acid discharge in the p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L13/10
CPCA23L13/70A23L13/428
Inventor 刘培志
Owner 安徽刘郎食品有限公司
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