阅读说明：本技术 一种真空包装、长时间低温慢煮、速冻冷藏、预制熟肉排的制作工艺 (Making process of vacuum-packed, low-temperature slow-boiling for long time, quick-freezing and refrigerating and prefabricated cooked steak ) 是由 李长利 于 2020-06-10 设计创作，主要内容包括：本发明提供了一种真空包装、长时间低温慢煮、速冻冷藏、预制熟肉排的制作工艺,属于食品加工技术领域。包括肉排预处理工序、切片工序、真空热缩包装工序、长时间低温慢煮工序、冷却工序、包装工序、速冻冷藏等工序。利用该制作工艺生产速冻冷藏、预制熟肉排,克服了目前原肉原切的肉排(区别于调理肉和人造肉)都是现制现吃、火候难以掌握,熟度难以控制、无法大批量加工熟制后冷藏、从而无法全面普及和推广的问题。通过使用该制作工艺,改善了肉排各个方面的品质,制作的熟肉排具有色泽粉嫩、香气扑鼻,口感鲜美,熟度更适合中国人口味。实现了健康、营养、美味、简单快捷于一体,不仅方便了餐馆和家庭,对社会经济也是很大的促进和带动。(The invention provides a manufacturing process of vacuum packaging, low-temperature slow boiling for a long time, quick freezing and refrigeration and pre-preparation of cooked steak, belonging to the technical field of food processing. The method comprises the procedures of steak pretreatment, slicing, vacuum thermal shrinkage packaging, long-time low-temperature slow boiling, cooling, packaging, quick freezing and refrigerating and the like. The quick-freezing, refrigerating and pre-preparing cooked steak produced by the production process overcomes the problems that the conventional original cut steaks (different from prepared meat and artificial meat) of raw meat are eaten at the same time, the heat intensity is difficult to master, the cooking degree is difficult to control, and the steaks cannot be processed and refrigerated after being cooked in a large scale, so that the steaks cannot be popularized and popularized comprehensively. By using the preparation process, the quality of each aspect of the steak is improved, and the prepared cooked steak has the advantages of tender color, strong fragrance, delicious taste and more suitable cooked degree for Chinese taste. The health, nutrition, delicacy, simplicity and quickness are integrated, convenience is brought to restaurants and families, and social economy is greatly promoted and driven.)

1. A process for preparing the vacuum packed, low-temp slow-boiling for long time, quick-freezing and cold storage, and pre-cooked steak includes such steps as pretreating steak, slicing, vacuum thermal shrinkage, low-temp slow-boiling for long time, cooling, packing and quick-freezing and cold storage.

2. The process for pretreating steak is characterized by comprising the steps of refining fresh and sanitary raw meat, peeling, removing ribs, removing films and the like to obtain clean meat to be cut.

3. The slicing process is characterized in that the refined clean meat is cut into steaks with the thickness of about 0.5-3 CM by hands, a slicing machine, a row chopping machine or a bone sawing machine.

4. The vacuum thermal shrinkage packaging process is characterized in that the cut steak is directly placed into a vacuum thermal shrinkage bag produced by using a PAPE non-toxic material without manual water injection, any tender meat powder and a water-retaining agent or any rolling and kneading processing, vacuum packaging and sealing are carried out by using a vacuum packaging machine, then the steak packaged by the vacuum thermal shrinkage bag is immersed into a container containing hot water at the temperature of 80-90 ℃, and thermal shrinkage is kept for 2-3S, so that the thermal shrinkage bag is further attached to the surface of the steak.

5. The long-time low-temperature slow cooking process is characterized in that packaged steaks are put into a constant-temperature water bath in batches for water cooking, the temperature is controlled to be 55-75 ℃, and the time is controlled to be 40-360min (the temperature is properly adjusted according to the variety and the tenderness of the steaks, for example, the temperature required by fish meat is lower, the time is shorter, the temperature required by beef is higher, the time is longer, and even the slow cooking time of beef of different cattle ages and different parts is scientifically adjusted according to the tenderness).

6. The cooling process is characterized in that the steak which is provided with the vacuum thermal shrinkage package and is slowly boiled at low temperature is put into a cooling tank or a cooling machine for cooling.

7. The packaging process is characterized in that the cooled steak is put into a preservation box or a preservation tray, and then is sealed or coated with film by a sealing machine or a skin machine and then is put into a carton.

8. The quick-freezing and refrigerating process is characterized in that the pork steaks packed in the box are sent into an environment with the temperature of minus 60 to minus 35 ℃ for quick freezing for 8 to 20 hours at a low temperature, and then the pork steaks are transferred to a refrigeration house with the temperature of minus 18 ℃ for storage and sale.

9. Vacuum packaging, cook slowly for a long time low temperature, the quick-freeze is cold-stored, its characteristic of prefabricated cooked steak specifically is after the steak is cut apart into for raw materials meat, uses vacuum pyrocondensation bag to carry out vacuum pyrocondensation packing, then put the steak together with the packing and carry out the processing for a long time slowly to cook for ripe quick-freeze prefabricated steak in the constant temperature water bath to it is enjoyed through simple frying in shallow oil, roast, mode convenient and fast such as deep-fry to make finished product delicious food, technical parameter for restaurant hotel and family kitchen: the temperature is controlled to be 55-75 ℃ generally during boiling, the time is controlled to be 40-360min generally, and the vacuum degree is controlled to be-90 to-50 KPa generally.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a processing method of steak, in particular to a manufacturing process of vacuum packaging, low-temperature slow boiling for a long time, quick freezing and refrigeration, and prefabricated cooked steak.

Background

Steak, a common dish in restaurants, especially western restaurants. Including steak of beef, steak of pork, steak of mutton, steak of chicken, fish steak, etc., the current general cooking techniques for such food materials are frying, roasting and frying.

In restaurants and families, the dishes mainly made of steaks are basically cooked and eaten at the present time. The preparation method comprises the following steps of refining fresh raw meat, cutting into rows, blocks or slices, coating seasonings such as salt and pepper, and adding rosemary, garlic cloves and the like for pickling for about 20 minutes. Then frying in pan or oven baking, adding side dish such as green vegetable and Lentinus Edodes, spice such as herba Rosmarini officinalis, and flavoring such as fructus Piperis (sauce), and making into final product. Under the condition of abundant time, the steak can be cooked in the household kitchen of the family with higher cooking skill level. However, both restaurants and domestic kitchens have the problems of more preparation work, long cooking time, difficult mastering of the duration of heat and the like, and the cooked steaks, especially beefsteaks, are often overgrown or overcooked, and are either too old to be bitten and chewed or are bitten into one mouth to remove the raw gravy, so that the steaks are nausea and difficult to swallow. That is, neither the curing process nor the cooking duration of the steak, whether it is a fried or roasted steak, is easily grasped by a common person, and particularly, a steak is impossible to be cooked by a person without a basic cooking skill level. The beefsteak can be surely made into the beefsteak with perfect color, taste and mouthfeel, especially the beefsteak, after the beefsteak becomes qualified after special cooking skill training and long-time practice.

Accordingly, the current steak dish, especially western steak, is caused, and most people do not consider the common phenomenon of trying to cook at home. The beefsteak can be divided into one-component, three-component, five-component, seven-component and full-cooked beefsteak, and the like, and if a high-level western chef and other persons with abundant practical experience are not available, the general persons can hardly control the duration of the fire according to fixed standards. The level exerted may vary from person to person, each time cooking takes place. Cooking is a technology and also an art. The skilled person can develop his level and ability to give the eater a perfect steak (such as beefsteak) to enjoy. Due to the two reasons of poor control of the fire and poor mastery of the maturity, western-style dishes such as steaks (particularly steaks) are difficult for ordinary people to think at once and are difficult to popularize in restaurants and families in China.

However, the beefsteak, the mutton chop, the pork chop, the chicken chop and the fish chop are delicious dishes regardless of frying, roasting and frying, and are very popular with customers. How to spread steak (especially steak in western style) limited by cooking skill level to a large number of restaurants and families through a certain making process and channel is a topic worthy of research. If the difficulty of controlling the degree of heat and the degree of ripeness during cooking can be actually reduced, various delicious steaks can be conveniently and quickly cooked in ordinary restaurants and families, which is really beneficial to vast catering practitioners and people who like to enjoy delicious foods.

Intensive research is carried out by Aibili company Limited to successfully solve the problems that the duration and degree of cooking of steak are difficult to master, and the technology is protected by patent application.

Disclosure of Invention

The invention provides a cooked steak making process aiming at solving the problems that the duration and degree of cooking are difficult to control and the degree of cooking is difficult to control in the actual process of cooking steaks, the steaks with standard duration and unified degree of cooking can be prepared by utilizing the process, the industrial mass production and the whole cold chain logistics transportation are realized, the steaks can be conveniently transported all over the country, and the problem that a non-professional chef is difficult to cook high-level steaks before the steaks are favored is solved. The prepared cooked pork steak can be refrigerated for a long time after being quickly frozen, and can reach a state of good color, fragrance and taste after being unfrozen and simply cooked.

The technical scheme of the invention is to provide a manufacturing process of vacuum packaging, long-time low-temperature slow boiling, quick-freezing refrigeration and prefabricated cooked steak, which comprises the procedures of steak pretreatment, slicing, vacuum thermal shrinkage packaging, long-time low-temperature slow boiling, cooling, packaging, quick-freezing refrigeration and the like.

The pre-treatment process of steak comprises the steps of finely trimming fresh and sanitary raw meat, peeling, removing tendon, removing membrane and the like, and finely trimming the raw meat into a standard state to obtain clean meat to be cut.

The steak slicing step is to divide the meat after the trimming into steaks having a predetermined thickness by a slicer, a chop machine or a saw bone machine. In the slicing process, the parts of the head and the tail of the meat which can not be cut into beautiful steaks are removed.

The vacuum heat-shrinkable packaging procedure comprises a first-stage vacuum packaging and a second-stage heat-shrinkable packaging. One stage of vacuum packing is to pack the meat into vacuum bag with vacuum packing machine, pump out the air in the bag to form vacuum and seal. The second stage is that the steak after vacuum packaging is put into a hot water container with the temperature of 80-90 ℃, the temperature is kept for 2-3S, and the vacuum bag is firmly attached to the surface of the steak through thermal shrinkage. Meanwhile, through the process, primary pasteurization is completed on the steak.

And a long-time low-temperature slow boiling process, namely putting the vacuum heat-shrinkable packaged steak and the package (the PAPE vacuum bag is nontoxic and resistant to long-time boiling) into a constant-temperature water bath machine for water boiling. The temperature is fixed at 55-75 deg.C, and the time is kept for 40-360min (the specific temperature and duration depend on the meat type and quality). The process can denature and cure the protein of the steak and can ensure the color, the fragrance, the tenderness and the taste of the steak. While most of the remaining harmful bacteria are killed in the process.

The cooling process is to immerse the steak boiled with constant temperature water and the package into a water tank or a cooling machine for fast cooling to about 4 ℃, so that the steak is conveniently put into a preservation box in the next step, and the residual harmful bacteria can be further killed by fast cooling.

The packaging procedure is that the steaks processed by the procedures are put into a preservation box or a preservation tray, covered with a film and sealed, and then put into a carton. Not only can further effectively prevent the invasion of harmful bacteria, but also can form a commodity package convenient for sale.

And the quick-freezing and refrigerating process is to send the packed steak into an environment with the temperature of minus 60 to minus 35 ℃ for quick freezing for 8 to 20 hours at a low temperature, and then transfer the steak into a refrigeration house with the temperature below minus 18 ℃ for storage and sale.

The beneficial effects of the technical scheme are as follows: the quick-freezing, refrigerating and pre-preparing cooked steak produced by the production process overcomes the problems that the conventional original cut steaks (different from prepared meat and artificial meat) of raw meat are eaten at the same time, the heat intensity is difficult to master, the cooking degree is difficult to control, and the steaks cannot be processed and refrigerated after being cooked in a large scale, so that the steaks cannot be popularized and popularized comprehensively. The cooked steak prepared by the process is used as a convenient prefabricated dish for catering industry and common families, and can be eaten only by adding a small amount of oil into kitchen utensils such as a pan of a kitchen room and the like for frying (or baking by an oven and the like) until the surface color is brown and the meat fragrance is overflowing (the Maillard reaction occurs on the surface of the steak), so that the difficulty of mastering the duration and degree of heating of common cooks, particularly common consumers, for cooking the steak (especially beefsteak) is greatly reduced, and delicious food which can be made only by the kitchen of a common high-grade western dining room can be easily eaten. By using the preparation process, the quality of each aspect of the steak is improved, the prepared cooked steak has the advantages of tender color, strong fragrance, fresh and tender mouthfeel, more suitable Chinese taste in the degree of cooking, very good quality, and realization of integration of health, nutrition, delicacy, simplicity and rapidness. The method can be used for industrialized mass production all the year round, and the prefabricated steaks are conveyed to all over the country through whole cold chain logistics transportation, so that convenience is brought to restaurants and families, and social and economic benefits are greatly promoted and driven.

Detailed Description

For convenience of explanation, the process for making the quick-frozen refrigerated cooked steak of the present invention will be described in detail below.

A process for preparing the pork steak includes such steps as vacuum packing, low-temp slow boiling for a long time, quick freezing for cold storage, and pre-preparing the pork steak, and includes such steps as pretreating pork steak, slicing, vacuum thermal shrinkage, low-temp slow boiling for a long time, cooling, packing and quick freezing for cold storage.

The steak pretreatment procedure comprises the steps of raw meat peeling, tendon removing, membrane removing and the like, and the raw meat essence is trimmed to be in a standard state. The raw meat is refined mainly to ensure that no unnecessary ribs, skins, films and the like exist after the steak is cooked, so that the product has good appearance and mouthfeel.

The steak slicing step is to divide the meat after the finishing into steaks of a predetermined thickness by hand, a slicer, a chop machine or a bone saw. In the slicing process, the parts of the head and the tail of the meat which can not be cut into beautiful steaks are removed. Slicing may be manual or machine. The artificial slice is suitable for the varieties of soft and tender meat, irregular shape, difficult forming and unsuitability for machine slicing, such as fresh fish. The machine slicing is suitable for the varieties which have hard meat quality, relatively regular shapes and easy forming, such as frozen or fresh beefsteaks, mutton chops, pork chops and the like, particularly frozen meat with bones, and needs to be divided by a chop machine or even a bone saw machine. When the machine is used for cutting, the thickness of the slices can be set, and the steak with beautiful appearance, uniform thickness and uniformity is obtained.

The vacuum heat-shrinkable packaging procedure comprises a first-stage vacuum packaging and a second-stage heat-shrinkable packaging. One stage of vacuum packing is to pack the meat into vacuum bag with vacuum packing machine, pump out the air in the bag to form vacuum and seal. The second stage is that the steak after vacuum packaging is put into a hot water tank with the temperature of 80-90 ℃, the temperature is kept for 2-3S, and the vacuum bag is firmly attached to the steak through thermal shrinkage. Meanwhile, through the process, primary pasteurization is completed on the steak. The adopted vacuum thermal shrinkage packaging bag is a packaging bag produced by selecting a large normal factory and utilizing a high-tech modern production line and using brand-new materials such as PA, PE and the like through a multilayer co-extrusion technology, the materials are safe and non-toxic, no harmful chemical auxiliary agent is added in the production process, the vacuum thermal shrinkage packaging bag is resistant to high-temperature steaming, and the physical protection performance cannot be reduced after long-term cryopreservation. Is the first choice for modern skin packaging of fresh, frozen and cooked meat.

And a long-time low-temperature slow boiling process, namely putting the vacuum heat-shrinkable packaged steak and the package (the PAPE vacuum bag is nontoxic and resistant to long-time boiling) into a constant-temperature water bath machine for water boiling. The temperature is fixed at 55-75 deg.C, and the time is kept for 40-360min (the specific temperature and duration depend on the meat type and quality). The process can denature and cure the protein of the steak and can ensure the color, the fragrance, the tenderness and the taste of the steak. While most of the remaining harmful bacteria are killed in the process.

The cooling process is to immerse the steak (with vacuum thermal shrinkage package) boiled with constant temperature water into an ice water tank or a cooling machine for fast cooling to about 4 ℃, so that the steak is conveniently packed into a preservation box or a preservation tray in the next step, and the residual harmful bacteria can be further killed by fast cooling.

The packaging procedure is that the steak (with vacuum thermal shrinkage package) processed by the procedures is put into a preservation box or a preservation tray, and is covered with a film for sealing, and then is put into a carton. Not only can further effectively prevent the invasion of harmful bacteria, but also can form a commodity package convenient for sale.

The quick-freezing procedure is to place the processed and packaged steak into a quick-freezing environment and quickly make the steak enter a freezing state. After the quick freezing is finished, the frozen food is transferred to a refrigeration house with the temperature of 18 ℃ below zero for storage and sale. When the goods are sold out of the warehouse, the goods must be delivered to a destination through cold chain logistics by using a refrigerator car and enter the refrigerator or the freezer to be stored in time until the cooking link.

The prefabricated cooked steak produced by the production process has an obvious characteristic of being convenient for cooking before eating. Take the case of frying beefsteak with a pan:

before cooking, taking out the refrigerated steak, naturally thawing or quickly thawing with running water, taking out the pan, boiling oil with medium fire, and putting the steak into the pan after the oil temperature reaches about 150 ℃. The steak is respectively decocted on four sides for about 1 minute, and the fire can be stopped to take out the steak when the surface color is brown and the meat fragrance is overflowing (the surface of the meat has Maillard reaction). In the process, cut broccoli, green asparagus, onion shreds, mushroom granules, rosemary and the like can be placed beside the steak according to personal preference to be decocted appropriately for matching. After the food is taken out of the pot and placed on the plate, the food can be eaten by matching with seasonings such as black pepper sauce and the like according to personal taste. The whole process does not need to consider the duration of the fire to be held and the controlled cooking degree of the fried beefsteak, only needs to fry the surface with the brown color and the fragrance, and does not need to take too long time and too high temperature to cause burnt paste.

The quick-frozen and refrigerated and prefabricated cooked beefsteak produced by the production process enables common restaurants and families to produce beefsteaks which can be produced only by western-style chefs in starred hotels to be as simple as frying eggs.

In the above embodiment examples, the best mode of the present invention is described. It will be obvious that many variations are possible within the inventive concept of the invention. It should be noted here that any changes made under the inventive concept of the present invention shall fall within the protective scope of the present invention.