Making technology for steak tenderization

A preparation process and tenderization technology, which is applied in the field of steak preparation, can solve the problems of destroying the flavor of beef, difficult to realize, and difficult to control, etc., and achieve the effect of outstanding tenderization effect, improved resistance, and delicious taste

Active Publication Date: 2015-10-21
福建佳客来食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for enterprises that use frozen beef as raw material to process steaks, these two methods are difficult to implement and difficult to control.
Moreover, injecting vitamins or hormones directly into the muscles may increase the tenderness of the beef, but it may also destroy the flavor of the beef itself.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] 1. Preparation of tenderizing solution:

[0038] The tenderizing solution includes the following raw materials: 20 parts of young leaves of fungus, 15 parts of young leaves of sweet potato, 5 parts of mushrooms, 10 parts of water chestnuts, 18 parts of taro, and 3 parts of guar gum.

[0039] The preparation method of described tenderizing liquid comprises the following steps:

[0040] (1) Clean the young leaves of fungus and sweet potato, dry them, and fry them at high temperature;

[0041] (2) Peel the taro and water chestnuts, wash them, add 3 times the weight of water, and cook at 90°C for 30 minutes;

[0042] (3) Then lower the temperature to 50°C, add the mushrooms, green fungus young leaves and sweet potato leaves, and cook for 15 minutes;

[0043] (4) Filtrate, let the filtrate cool, add guar gum to obtain a tenderizing solution.

[0044] , The preparation process of tenderized steak:

[0045] A preparation process for tenderized steak, comprising the followi...

Embodiment 2

[0057] 1. Preparation of tenderizing solution:

[0058] The tenderizing solution includes the following raw materials: 30 parts of young leaves of fungus, 10 parts of young leaves of sweet potato, 5 parts of mushrooms, 5 parts of water chestnuts, 22 parts of taro, and 1 part of gum arabic.

[0059] The preparation method of described tenderizing liquid comprises the following steps:

[0060](1) Clean the young leaves of fungus and sweet potato, dry them, and fry them at high temperature;

[0061] (2) Peel taro and water chestnuts, wash them, add 4 times the weight of water, and cook at 80°C for 50 minutes;

[0062] (3) Then lower the temperature to 40°C, add mushrooms, green fungus young leaves and sweet potato leaves, and cook for 20 minutes;

[0063] (4) Filtrate, let the filtrate cool, and add a stabilizer to obtain a tenderizing solution.

[0064] , The preparation process of tenderized steak:

[0065] A preparation process for tenderized steak, comprising the followin...

Embodiment 3

[0077] 1. Preparation of tenderizing solution:

[0078] The tenderizing solution includes the following raw materials: 25 parts of young leaves of fungus, 12 parts of young leaves of sweet potato, 7 parts of mushrooms, 8 parts of water chestnuts, 20 parts of taro, and 2 parts of xanthan gum.

[0079] The preparation method of described tenderizing liquid comprises the following steps:

[0080] (1) Clean the young leaves of fungus and sweet potato, dry them, and fry them at high temperature;

[0081] (2) Peel taro and water chestnuts, wash them, add 4 times the weight of water, and cook at 85°C for 40 minutes;

[0082] (3) Then lower the temperature to 45°C, add mushrooms, green fungus young leaves and sweet potato leaves, and cook for 18 minutes;

[0083] (4) Filtrate, let the filtrate cool, and add a stabilizer to obtain a tenderizing solution.

[0084] , The preparation process of tenderized steak:

[0085] A preparation process for tenderized steak, comprising the follo...

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PUM

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Abstract

The invention discloses a making technology for steak tenderization. The making technology comprises the steps that a naturally-prepared tenderization solution is adopted for tenderizing rolled beef, and the processing time is 5-10 min; the tenderization solution comprises the raw materials including, by weight, 20-30 parts of Malabar spinach tender leaves, 10-15 parts of sweet potato tender leaves, 5-10 parts of pholiotanameko, 5-10 parts of chufa, 18-22 parts of taro and 1-3 parts of a stabilizing agent. The taro has abundant grumesaponin and various kinds of trace elements, and is mixed together with the tender Malabar spinach tender leaves, the sweet potato tender leaves, the pholiotanameko and the like, beef is tenderized, the good beef tenderization effect can be achieved, and meanwhile the health care effects of heat clearing and detoxication are achieved.

Description

technical field [0001] The invention belongs to the field of steak preparation, and in particular relates to a preparation process of tenderized steak. Background technique [0002] Steak is one of the most common foods in Western food. It is loved by more and more consumers because of its delicate taste, chewy texture and high nutritional value. At present, China has become the second largest beef producer in the world. Although the cattle industry is developing rapidly, the quality of beef, especially the tenderness of meat, is poor and the processing level is low, which limits the cattle industry to a certain extent. However, the current domestic beef production cannot meet the quality requirements of consumers in terms of variety, breeding, slaughtering, processing and packaging. [0003] In order to tenderize beef meat, many companies generally use tenderizers to tenderize beef. The existing tenderizers are as follows: chemical tenderizers, vitamin tenderizers, meat p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/30A23L1/305A23L1/221A23L1/212A23L13/70A23L19/00A23L27/10
CPCA23V2002/00A23V2250/5028A23V2250/5086A23V2200/30
Inventor 黄玉狮
Owner 福建佳客来食品股份有限公司
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