Beef steak making process and equipment capable of improving tasty degree

• Main Authors: WANG LINGBO, WU CHUANBO
• Format: Patent
• Language: Chinese; English
• Published: 15.07.2022
• Subjects: BUTCHERING; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MEAT TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROCESSING MEAT, POULTRY, OR FISH; PROCESSING POULTRY OR FISH; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to the technical field of food processing, and discloses a beefsteak making process and equipment capable of improving the tasty degree, and the beefsteak making process comprises the following steps: S1, unfreezing a beefsteak; s2, finishing is conducted; s3, preparing materials to obtain a beefsteak injection; s4, rib breaking treatment; s5, injecting the beefsteak injection in S3 into the beefsteak to obtain a semi-finished product; s6, adding the semi-finished product into tumbling equipment for tumbling treatment; and S7, carrying out standing and cryopreservation on the tumbled beef steak to obtain a product to be delivered from a warehouse. The beefsteak injection can improve the taste of beefsteaks, improve the appearance attractiveness of the beefsteaks and improve the nutrition of beefsteak products, the tumbling equipment can make the beefsteaks absorb the beefsteak injection more highly and uniformly, and it is guaranteed that the consistency degree of overall meat is higher