CN106261806A - A kind of Pan-Fried Beef Steak with Black Pepper and preparation method thereof - Google Patents
A kind of Pan-Fried Beef Steak with Black Pepper and preparation method thereof Download PDFInfo
- Publication number
- CN106261806A CN106261806A CN201610703050.5A CN201610703050A CN106261806A CN 106261806 A CN106261806 A CN 106261806A CN 201610703050 A CN201610703050 A CN 201610703050A CN 106261806 A CN106261806 A CN 106261806A
- Authority
- CN
- China
- Prior art keywords
- beefsteak
- black pepper
- pan
- steak
- freezing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000004348 Perilla frutescens Nutrition 0.000 title claims abstract description 54
- 244000124853 Perilla frutescens Species 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 26
- 235000015278 beef Nutrition 0.000 claims abstract description 12
- 241000287828 Gallus gallus Species 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 239000003651 drinking water Substances 0.000 claims abstract description 11
- 235000020188 drinking water Nutrition 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 230000011218 segmentation Effects 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 10
- 235000021110 pickles Nutrition 0.000 claims abstract description 9
- 244000203593 Piper nigrum Species 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000013614 black pepper Nutrition 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 238000000465 moulding Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims description 15
- 210000003205 muscle Anatomy 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 5
- 238000007514 turning Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 2
- 238000003754 machining Methods 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000013049 sediment Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of Pan-Fried Beef Steak with Black Pepper and preparation method thereof, raw material comprises beef 75 80%, drinking water 15 20%, monosodium glutamate 1 2%, white sugar 1 2%, starch 1 3%, black pepper 1 2%, chicken essence seasoning 1 2%；Preparation process comprises: select beefsteak, segmentation, molding, pickle, turn, pack, the step such as quick-freezing；The Pan-Fried Beef Steak with Black Pepper of the present invention, its various composition proportion require to set in strict accordance with health, and meet popular taste；The standardization level of this manufacture method is high, is suitable to the industrialized production of steak items, and working (machining) efficiency is high, and ensure that color and luster and the meat feeling of product.
Description
Technical field
The present invention relates to a kind of Pan-Fried Beef Steak with Black Pepper and preparation method thereof.
Background technology
Beef is one of meat product, and beef protein content is high, and fat content is low, delicious flavour, in beef rich in
Rich in protein, its aminoacid ratio of components Carnis Sus domestica needs closer to human body, can improve body resistance against diseases；Flesh ammonia in beef
Acid content is higher, to increase muscle, gain in strength the most effective；Additionally, possibly together with various nutrient elements in beef, to promoting thing
Matter metabolism, enhancing immunocompetence etc. have preferably effect；Therefore, existing for finished product beef food deisgn product formula and system thereof
Make method.
Summary of the invention
For the technical problem of above-mentioned existence, it is an object of the invention to: propose a kind of Pan-Fried Beef Steak with Black Pepper and preparation method thereof.
The technical solution of the present invention is achieved in that a kind of Pan-Fried Beef Steak with Black Pepper, is made up of following raw materials according: beef 75-
80%, drinking water 15-20%, monosodium glutamate 1-2%, white sugar 1-2%, starch 1-3%, black pepper 1-2%, chicken essence seasoning 1-2%.
The manufacture method of this Pan-Fried Beef Steak with Black Pepper, comprises the following steps:
(1) selected beefsteak, dress of unpacking；
(2) by beefsteak segmentation, molding, the big muscle oil on beefsteak surface during segmentation, is removed；
(3) pickle beefsteak, pickle dispensing and include: drinking water 15-20%, monosodium glutamate 1-2%, white sugar 1-2%, starch 1-3%, black pepper 1-
2%, chicken essence seasoning 1-2%；
(4) turning beefsteak, the beefsteak pickled goes out machine to start to turn after 1-2 hour, turned every 1-2 hour once, at least turns over
Mix twice；
(5) steak sandwich turned is installed, and pan feeding to quick-freezing linear speed freezes discharging after 90-100min；
(6) by the product mounted box after quick-freezing, and sending into quick freezing repository freezing 7-8 hour, quick freezing repository temperature is-30 DEG C.
Preferably, in described step (3), the beefsteak every part pickled is 50kg.
Due to the utilization of technique scheme, the present invention compared with prior art has the advantage that
The Pan-Fried Beef Steak with Black Pepper of the present invention, its various composition proportion require to set in strict accordance with health, and meet popular taste；
The standardization level of this manufacture method is high, is suitable to the industrialized production of steak items, and working (machining) efficiency is high, and ensure that product
Color and luster and meat feeling.
Detailed description of the invention
The present invention is further illustrated below in conjunction with embodiment.
Embodiment 1
A kind of Pan-Fried Beef Steak with Black Pepper of the present invention, comprises following raw materials according: beef 80%, drinking water 15%, monosodium glutamate 1%, white sugar 1%, form sediment
Powder 1%, black pepper 1%, chicken essence seasoning 1%.
Its manufacture method of described Pan-Fried Beef Steak with Black Pepper comprises the following steps:
(1) selected beefsteak, dress of unpacking；
(2) by beefsteak segmentation, molding, the big muscle oil on beefsteak surface during segmentation, is removed；
(3) pickling beefsteak, beefsteak every part is 50kg, pickles dispensing and includes: drinking water 15%, monosodium glutamate 1%, white sugar 1%, starch 1%, black
Fructus Piperis 1%, chicken essence seasoning 1%；
(4) turning beefsteak, the beefsteak pickled starts to turn after going out machine 2 hours, turns once every 2 hours, turns altogether twice；
(5) steak sandwich turned is installed, and pan feeding to quick-freezing linear speed freezes discharging after 100min；
(6) by the product mounted box after quick-freezing, and sending into quick freezing repository freezing 7 hours, quick freezing repository temperature is-30 DEG C.
Embodiment 2
A kind of Pan-Fried Beef Steak with Black Pepper of the present invention, comprises following raw materials according: beef 75%, drinking water 15%, monosodium glutamate 2%, white sugar 2%, form sediment
Powder 2%, black pepper 2%, chicken essence seasoning 2%.
Its manufacture method of described Pan-Fried Beef Steak with Black Pepper comprises the following steps:
(1) selected beefsteak, dress of unpacking；
(2) by beefsteak segmentation, molding, the big muscle oil on beefsteak surface during segmentation, is removed；
(3) pickling beefsteak, beefsteak every part is 50kg, pickles dispensing and includes: drinking water 15%, monosodium glutamate 2%, white sugar 2%, starch 2%, black
Fructus Piperis 2%, chicken essence seasoning 2%；
(4) turning beefsteak, the beefsteak pickled starts to turn after going out machine 1.5 hours, turned once every 1.5 hours, turns altogether
Twice；
(5) steak sandwich turned is installed, and pan feeding to quick-freezing linear speed freezes discharging after 100min；
(6) by the product mounted box after quick-freezing, and sending into quick freezing repository freezing 8 hours, quick freezing repository temperature is-30 DEG C.
Embodiment 3
A kind of Pan-Fried Beef Steak with Black Pepper of the present invention, comprises following raw materials according: beef 75%, drinking water 20%, monosodium glutamate 1%, white sugar 1%, form sediment
Powder 1%, black pepper 1%, chicken essence seasoning 1%.
Its manufacture method of described Pan-Fried Beef Steak with Black Pepper comprises the following steps:
(1) selected beefsteak, dress of unpacking；
(2) by beefsteak segmentation, molding, the big muscle oil on beefsteak surface during segmentation, is removed；
(3) pickling beefsteak, beefsteak every part is 50kg, pickles dispensing and includes: drinking water 20%, monosodium glutamate 1%, white sugar 1%, starch 1%, black
Fructus Piperis 1%, chicken essence seasoning 1%；
(4) turning beefsteak, the beefsteak pickled starts to turn after going out machine 1 hour, turns once every 1 hour, turns altogether twice；
(5) steak sandwich turned is installed, and pan feeding to quick-freezing linear speed freezes discharging after 90min；
(6) by the product mounted box after quick-freezing, and sending into quick freezing repository freezing 7 hours, quick freezing repository temperature is-30 DEG C.
Above-described embodiment, only for technology design and the feature of the explanation present invention, its object is to allow person skilled in the art
Scholar will appreciate that present disclosure and is carried out, and can not limit the scope of the invention with this, all according to the present invention
The equivalence that spirit is made changes or modifies, and all should contain within the scope of the present invention.
Claims (3)
1. a Pan-Fried Beef Steak with Black Pepper, it is characterised in that be made up of following raw materials according: beef 75-80%, drinking water 15-20%, monosodium glutamate 1-
2%, white sugar 1-2%, starch 1-3%, black pepper 1-2%, chicken essence seasoning 1-2%.
2. according to the manufacture method of the Pan-Fried Beef Steak with Black Pepper described in claim 1, it is characterised in that comprise the following steps:
(1) selected beefsteak, dress of unpacking；
(2) by beefsteak segmentation, molding, the big muscle oil on beefsteak surface during segmentation, is removed；
(3) pickle beefsteak, pickle dispensing and include: drinking water 15-20%, monosodium glutamate 1-2%, white sugar 1-2%, starch 1-3%, black pepper 1-
2%, chicken essence seasoning 1-2%；
(4) turning beefsteak, the beefsteak pickled goes out machine to start to turn after 1-2 hour, turned every 1-2 hour once, at least turns over
Mix twice；
(5) steak sandwich turned is installed, and pan feeding to quick-freezing linear speed freezes discharging after 90-100min；
(6) by the product mounted box after quick-freezing, and sending into quick freezing repository freezing 7-8 hour, quick freezing repository temperature is-30 DEG C.
3. according to the manufacture method of the Pan-Fried Beef Steak with Black Pepper described in claim 2, it is characterised in that: in described step (3), pickle
Beefsteak every part is 50kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610703050.5A CN106261806A (en) | 2016-08-23 | 2016-08-23 | A kind of Pan-Fried Beef Steak with Black Pepper and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610703050.5A CN106261806A (en) | 2016-08-23 | 2016-08-23 | A kind of Pan-Fried Beef Steak with Black Pepper and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261806A true CN106261806A (en) | 2017-01-04 |
Family
ID=57661215
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610703050.5A Pending CN106261806A (en) | 2016-08-23 | 2016-08-23 | A kind of Pan-Fried Beef Steak with Black Pepper and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106261806A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156674A (en) * | 2017-06-08 | 2017-09-15 | 东北农业大学 | It is a kind of to improve Conditions of Onion Juice beefsteak quality and the method for local flavor |
| CN108719819A (en) * | 2018-05-29 | 2018-11-02 | 上海品尚食品有限公司 | Beefsteak method for salting |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630958A (en) * | 2012-05-14 | 2012-08-15 | 山东新希望六和集团有限公司 | Formula and processing technology of black pepper beef flavoring bag |
| CN102715519A (en) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | Black pepper beefsteak and preparation method thereof |
-
2016
- 2016-08-23 CN CN201610703050.5A patent/CN106261806A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630958A (en) * | 2012-05-14 | 2012-08-15 | 山东新希望六和集团有限公司 | Formula and processing technology of black pepper beef flavoring bag |
| CN102715519A (en) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | Black pepper beefsteak and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156674A (en) * | 2017-06-08 | 2017-09-15 | 东北农业大学 | It is a kind of to improve Conditions of Onion Juice beefsteak quality and the method for local flavor |
| CN108719819A (en) * | 2018-05-29 | 2018-11-02 | 上海品尚食品有限公司 | Beefsteak method for salting |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104687077B (en) | A kind of low cholesterol beefsteak and preparation method thereof | |
| CN102078004A (en) | Method for processing high calcium fish meat blended sausage | |
| CN101422245A (en) | Mixed cured meat and production method thereof | |
| CN104757612A (en) | Roe fish ball and preparation method thereof | |
| CN104757618B (en) | A kind of spicy caviar and its production method | |
| CN104738681A (en) | Processing method of series flavor ham sausages | |
| CN103340420A (en) | Method for processing meat paste product by utilizing livers of livestock and poultry | |
| JP2012139186A (en) | Method for producing thick native chicken broth | |
| CN104413469A (en) | Canned green mullets containing tomato juice and preparation technology of canned green mullets | |
| CN106261806A (en) | A kind of Pan-Fried Beef Steak with Black Pepper and preparation method thereof | |
| WO2012169627A1 (en) | Pork-flavor enhancer | |
| CN104997063A (en) | Recombinant fish and preparation process thereof | |
| CN104026617A (en) | Microwave-heating instant frozen seasoned preserved chicken skewer and production process thereof | |
| CN103211248B (en) | Method for processing freshwater fish in non-fried way | |
| CN111134284A (en) | Convenient industrial continuous crisp meat production method | |
| CN106360379A (en) | Method for processing crystal Bama minipig pork | |
| CN103504335A (en) | Dried chicken slice with strawberry flavor | |
| CN105124636A (en) | Seasoned meat product and production method thereof | |
| CN104171015A (en) | Production method of imitation beef | |
| CN104413455A (en) | Canned tilapia in tomato sauce and processing technology thereof | |
| CN105211920A (en) | A kind of sausage and preparation method thereof | |
| CN104489473A (en) | Fried rice with sausage and preparation method thereof | |
| CN105876447A (en) | Method for processing preparation of flavored dried beef floss | |
| CN105212092A (en) | A kind of quail ' s-egg food and preparation method thereof | |
| CN108936395A (en) | A kind of preparation method for the green onion ginger taste Salted duck egg that pickling liquid is Ke Xunhuanliyong |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |