CN105995575A

CN105995575A - Preparation method of pink western-style beef steak

Info

Publication number: CN105995575A
Application number: CN201610357726.XA
Authority: CN
Inventors: 王宏亮
Original assignee: Shanghai Rui Xuan Food Co Ltd
Current assignee: Shanghai Rui Xuan Food Co Ltd
Priority date: 2016-05-26
Filing date: 2016-05-26
Publication date: 2016-10-12

Abstract

The invention provides a preparation method of pink western-style beef steak. A frozen beef steak piece with a certain fat content is selected and used as a raw material; the raw material steak piece is unfrozen at 0-4 DEG C under the relative humidity being 80-90%; then a marinade is injected into the raw material steak piece for compression, and rolling and rubbing last for 15-25 minutes; a high temperature resisting steaming and boiling bag is adopted for vacuum package; afterwards, boiling lasts for 20-30 hours in constant circulating water; boiled beef is put into ice water at 0-5 DEG C until the center temperature of the beef is reduced to be 5 DEG C or lower; the bag is opened and dirt on the surface of beef is washed away; the processed beef is put into quick-freezing equipment below subzero 35 DEG C to be quickly frozen for 20-30 hours; afterwards, slitting quantification, vacuum package, and boxed warehousing are carried out. The pink western-style beef steak exceeds the beef steak in the prior art in aspects of taste, fragrance, mouthfeel, and particularly color. The preparation method is simple and convenient in technological preparation, and is suitable for industrial production.

Description

A kind of preparation method of pink western-style beefsteak

Technical field

The invention belongs to bromatology field, the processing method relating to a kind of food, a kind of pink western-style food cattle The preparation method of row.

Background technology

Beef needs closer to human body rich in rich in protein, aminoacid ratio of components Carnis Sus domestica, can improve the disease-resistant energy of human body Power, to the people of growth promoter and postoperative, aftercare supplement lose blood, the aspect such as repair tissue particularly suitable.And, severe winter eats Beef can warming the stomach, be the tonification good merchantable brand in winter.

Beefsteak of the prior art, in manufacturing process, needs to carry out beef expecting water injection, so can damage in beef Portion organizes, thus affects the voluptuousness of beef, and the beefsteak hardness after decocting is big, and mouthfeel is poor.

Summary of the invention

For above-mentioned technical problem of the prior art, the invention provides the preparation method of a kind of pink western-style beefsteak, In the preparation method prior art to be solved of described this pink western-style beefsteak, the beefsteak of preparation is due to the relation of water filling, after decocting Beefsteak hardness big, the technical problem that mouthfeel is poor.

The invention provides the preparation method of a kind of pink western-style beefsteak, comprise the steps:

1) step selected materials, the cattle rib containing certain fat content of selection frost is as raw material, described cattle In rib, the mass percent of described fat is 15-20%；

2) step thawed, by raw meat 0-4 DEG C, relative humidity thaws under conditions of 80-90%；

3) step pickled, injects cure in raw meat, and wherein, the injection rate of described cure is raw meat quality 20-30%；It is simultaneously introduced edible salt, white sugar, spice, olive oil, flavouring agent, frozen water and beef blood and slime, described edible salt The 0.2-0.3% that quality is raw meat quality, the quality of white sugar is the 0.3-0.5% of raw meat quality, the quality of spice For the 0.1-0.3% of raw meat quality, the quality of olive oil is the 1-3% of the quality of raw meat, and the quality of flavouring agent is raw meat The 0.2-0.5% of quality；The quality of frozen water is the 10-20% of raw meat quality, and the quality of beef blood and slime is raw meat quality 0- 10%；Then carrying out tumbling 8 ~ 12 minutes of pressurizeing after soaking 10 ~ 25 hours in the environment of 0 ~ 10 DEG C again, described pressure is 0.08MPa；

4) step of a packaging, uses the retort pouch evacuation of 110 ~ 130 DEG C to pack；

5) step of a low temperature boiling: boiling 20 ~ 30 hours in the recirculated water of 50-60 DEG C, water temperature error is ± 0.1 DEG C；

6) step of a cooling, is cooled to central temperature less than 5 DEG C in the frozen water of 0-5 DEG C by the beef that boiling is good；Unpacking And wash away the dirt on beef surface；

7) step of a quick-freezing, puts into quick-freezing 20 ~ 30 hours in the quick freezing unit less than-35 DEG C by the beef handled well；

8) cut quantitative step for one, be sawn into the face shaping of requirement with bone sawing machine；

9) step of an evacuation packaging；

10) step of a metal detection, by metal machine testing, it is ensured that metal is not left over；

11) a vanning warehouse-in: according to vanning specification and mark warehouse-in.

Further, in the preparation process of the present invention, the described step selected materials, thaw, pickle, pack, lower the temperature all exists Carry out under 5-10 DEG C of temperature conditions.

This product passes through the long boiling of low temperature, makes the fascia within beef and meat fiber tenderization, makes beef simultaneously Color is maintained at pink, makes the beef tender succulence of more mouthfeel, flexible, then the use by simple flavouring agent, increases The fragrance of meat reduces the smell of beef, and the mouthfeel making beefsteak be more suitable for China ordinary people is enjoyed.

Use beefsteak prepared by the method for the present invention, before use, beefsteak is placed in the warm water of about 50 degree defrosting 25 Minute, then by pan burn-out, put into butter, pan-fried can taking the dish out of the pot for about about 1 minute, beefsteak are turned in the beefsteak two sides thawed Tender with a crispy crust, cut cross section meat and present pink.

The present invention compares with prior art, and its technological progress is significant.No matter the pink beefsteak of the present invention is at taste, perfume (or spice) Taste, mouthfeel, particularly color and luster, beefsteak the most of the prior art.Present invention process is simple for production, is suitable for industrialized production.

Detailed description of the invention

Embodiment 1

9) step of an evacuation packaging；

The beefsteak of the present invention and the contrast of prior art are as follows:

Claims

1. the preparation method of a pink western-style beefsteak, it is characterised in that comprise the steps:

3) step pickled, injects cure in raw meat, and wherein, the injection rate of described cure is raw meat quality 20-30%；Being simultaneously introduced edible salt, white sugar, spice, olive oil, flavouring agent, frozen water and beef blood and slime, described is edible The quality of salt is the 0.2-0.3% of raw meat quality, and the quality of white sugar is the 0.3-0.5% of raw meat quality, the matter of spice Amount is the 0.1-0.3% of raw meat quality, and the quality of olive oil is the 1-3% of the quality of raw meat, and the quality of flavouring agent is raw material The 0.2-0.5% of meat quality；The quality of frozen water is the 10-20% of raw meat quality, and the quality of beef blood and slime is raw meat quality 0- 10%；Then carrying out tumbling 8 ~ 12 minutes of pressurizeing after soaking 10 ~ 25 hours in the environment of 0 ~ 10 DEG C again, described pressure is 0.08MPa；

5) step of a low temperature boiling: boiling 20 ~ 30 hours in the recirculated water of 50-60 DEG C, water temperature error is ± 0.1 ℃；

9) step of an evacuation packaging；

The preparation method of a kind of pink western-style beefsteak the most according to claim 1, it is characterised in that: described select materials, solve The step freeze, pickle, pack, lowered the temperature all is being carried out under 5-10 DEG C of temperature conditions.