KIM, YOUNG BOONG,김영붕,CHOI, YUN SANG,최윤상,JEON, KI HONG,전기홍,KU, SU KYUNG,구수경,KIM, EUN MI,김은미,PARK, JONG DAE,박종대,KIM, YOUNG BOONGKR,CHOI, YUN SANGKR,JEON, KI HONGKR,KU, SU KYUNGKR,KIM, EUN MIKR,PARK, JONG DAEKR
申请号：
KR1020140146250
公开号：
KR1020160049310A
申请日:
2014.10.27
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a method for preparing convenience steak and convenience steak prepared thereby. The method for preparing convenience steak comprises: a step (A) of injecting a curing liquid into a raw material meat by an injector； a step (B) of interfusing the curing liquid to the raw material meat by tumbling after the curing liquid and the raw material meat into which the curing liquid is injected are placed in a tumbler； a step (C) of adding a meat tenderizer to the raw material meat to which the curing liquid is interfused and enzymatic treating the same； a step (D) of heating the enzymatic treated raw material meat with superheated steam； a step (E) of heating a surface of the raw material meat cooked with the superheated steam by a grill； and a step (F) of freezing the raw material meat heated by the grill under an electric field. Therefore, when a raw material meat is stored for a long period of time, freezing reduction and moisture content of a raw material meat are hardly reduced, and fat oxidation hardly occurs.본 발명은 간편식 스테이크의 제조방법 및 이에 따라 제조된 간편식 스테이크에 관한 것으로 (A) 인젝터로 원료육에 염지액을 주입하는 단계； (B) 텀블러에 염지액 및 상기 염지액이 주입된 원료육을 투입한 후 텀블링시켜 원료육에 염지액을 침투시키는 단계； (C) 염지액이 침투된 원료육에 연육제를 첨가하여 효소처리하는 단계； (D) 효소처리된 원료육을 과열수증기로 가열하는 단계； (E) 과열수증기로 익힌 원료육의 표면을 그릴(Grill)로 가열하는 단계； 및 (F) 그릴로 가열된 원료육을 전기자장으로 냉동하는 단계；를 포함함으로써, 장기간 보관 시에도 원료육의 해동감량 및 수분함량이 거의 저하되지 않으며 지방산화가 거의 발생하지 않는다.
