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Steak injection processing technology

A processing technology and steak technology, which is applied in the field of steak injection processing technology to achieve the effects of fast tasting speed, firm meat quality and small color difference

Inactive Publication Date: 2017-05-10
上海联豪食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a steak injection process to solve the technical problems of the traditional steak process for the production of large beef raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Select S-grade frozen beef as the steak raw material. In order to achieve uniform taste control, 200 to 1,000 injection points are evenly arranged on the upper surface of the raw material. Two rows of 30 needles in total are set on the working surface of the continuous injection machine, 15 in each row. Needles, any group of needles are arranged in a straight line along the conveying direction of the conveying mesh belt, and the distances between adjacent needles in any group of needles are equal.

[0041] The process steps of injection processing are as follows:

[0042] (1) Thaw the steak raw materials at low temperature to 2°C to 5°C;

[0043] (2) Trim and trim the thawed steak raw materials to remove large pieces of fat, congestion and fascia on the surface and inside, and keep warm at 3°C ​​to 5°C for later use;

[0044] (3) After preparing the seasoning, heat it up to 5°C to 8°C, then pour the seasoning solution into the continuous injection machine;

[0045] (4...

Embodiment 2

[0048] Select S-grade frozen beef as the steak raw material. In order to achieve uniform taste control, 200 to 1000 injection points are evenly arranged on the upper surface of the raw material. The working surface of the continuous injection machine includes two pieces of the same size and along the width of the conveyor belt. The panels are arranged side by side in the direction. Four rows of needle groups parallel to each other are set on the working surface. There are two groups of needle groups on any panel. Each row of needle groups consists of 15 needle heads, a total of 60 needle heads. And any needle group is arranged in a straight line along the conveying direction of the conveying mesh belt, and the distances between adjacent needles in any needle group are equal.

[0049] The process steps of injection processing are as follows:

[0050] (1) Thaw the steak raw materials at low temperature to 3°C;

[0051] (2) Trim and trim the thawed steak raw materials to remove ...

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Abstract

The invention relates to the technical field of deep processing of beef, in particular to a steak injection processing technology. The steak injection processing technology uses a continuous injection machine to perform multipoint injection processing on a frozen steak raw material and comprises the technological steps of removing large fat, extravasated blood and fascia on the surface and inside of the raw material after the raw material is unfrozen at low temperature and keeping warm; keeping a prepared seasoner solution warm and pouring the prepared seasoner solution into the injection machine; starting a conveying mesh belt and the injection machine after all work parameters of the injection machine are adjusted, putting the processed large steak raw material on a conveying face of the conveying mesh belt and conveying the large steak raw material to an injection work station through the conveying mesh belt to be processed. A product manufactured through the injection processing technology provided by the invention has the advantages of compaction in meat quality, difficulty in loosening, smaller chromatic aberration, even taste, higher efficiency, low meat fiber breaking degree, free product elasticity and taste loss, tender meat quality, lower cost and strong market competitiveness, and the product yield is improved.

Description

technical field [0001] The invention relates to the technical field of beef deep processing, in particular to a beef steak injection processing technology. Background technique [0002] In the traditional deep processing of steak, it is often produced by the process of "soaking + rolling". The characteristic of this process is that the product tastes from the outside to the inside, and the speed of taste is slightly slower, which is more suitable for small pieces of beef raw materials. Steaks made from large chunks of beef not only have a good texture and are not easy to loosen, but if produced according to the traditional process, it takes a long time to marinate and taste, the efficiency is low, and the taste is prone to unevenness. At the same time, the yield rate is relatively low and the cost is high, so it is not suitable Batch-scale production. Contents of the invention [0003] The purpose of the present invention is to provide a steak injection processing technol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
Inventor 万多兵
Owner 上海联豪食品有限公司
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