Production method of low-temperature slowly-cooked beefsteak

Abstract

The invention dislcoses a production method of low-temperature slowly-cooked beefsteak, which comprises the steps of slicing, seasoning, vacuum sealing, constant-temperature water bath, rapid cooling and the like. Seasoning flavoring and curing of the beefsteak are effectively achieved, the tenderness, freshness and fragrance and most of water of beef are kept, meanwhile, the beefsteak is slowly cooked at the low temperature of 45-65 DEG C for 40-80 min, the loss of beef juice in the beef can be reduced, more rich tastes can be produced, and the breeding of microorganisms can be effectively reduced in the rapid freezing process, so that the beefsteak is more delicious, nutritious and healthy. The whole process can effectively reduce the cost, and the obtained fresh, tender and juicy low-temperature slowly-cooked beefsteak better conforms to the taste of the public.

Description

technical field [0001] The invention relates to the field of steak aging, in particular to a method for preparing low-temperature slow-cooked steak. Background technique [0002] With the popularity and promotion of western food culture, more and more people accept this trendy and stylish catering culture. As a classic ingredient of Western food, steak is gradually being chosen by many families. Beef contains "essential amino acids" with high utilization efficiency in the human body, so beef is called high-quality protein. Steak is sliced ​​from certain parts of beef, which not only retains the high nutritional value of beef, but also has a rich taste and experience. [0003] Most of the existing steaks are uncooked steaks, and consumers can mature the steaks by cooking methods such as frying and grilling. However, cooking methods such as frying and roasting have relatively high temperatures, which are prone to produce harmful substances such as benzopyrene and heterocycl...

AI Technical Summary

Problems solved by technology

As the cooking temperature rises, the protein shrinks, which will squeeze out the original moisture in the meat, making the meat dry, thus affecting the taste of food

Existing low-temperature curing steaks require high-temperature sterilization, and high temperatures will affect the taste of steaks. If high-temperature sterilization is not used, microorganisms will multiply in the steaks, which will affect food safety, and the existing steaks are matured in the process of low-temperature curing. The time is very long, which affects the efficiency in industrial production and the cost is high

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