Making technology for steak tenderization

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...

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.