SELF-HEATING SOUS-VIDE MEAT AND PREPARATION METHOD THEREOF
The present application relates to the technical field of meat processing, and specifically relates to a self-heating sous-vide meat and preparation method thereof. The preparation method comprises cleaning and chopping a steak, draining the steak at room temperature for 3-5 min, adding the steak in...
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| creator | LI Zhijie CAI Tianci HU Zhonghai HU Jianyuan ZHENG Haibo YAN Xinxin YANG Lianguang WU Xiaowei LI Hong LI Jingjun DU Chuanlai REN Zongyao XU Yaguang ZHEN Zongyuan |
| description | The present application relates to the technical field of meat processing, and specifically relates to a self-heating sous-vide meat and preparation method thereof. The preparation method comprises cleaning and chopping a steak, draining the steak at room temperature for 3-5 min, adding the steak into a marinade and marinating the steak at 3-4°C for 2-4 h; spreading maltose evenly on the surface of the marinated steak, baking the steak at 170-200°C for 25-30 s, and vacuum-packing the baked steak; heating the steak in a water bath at 55-65°C for 4-6 min, then cooling the steak to below 10°C. The seasoned meat can better retain the flavor and nutrition of the food itself, and the preparation method is convenient and quick. |
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The preparation method comprises cleaning and chopping a steak, draining the steak at room temperature for 3-5 min, adding the steak into a marinade and marinating the steak at 3-4°C for 2-4 h; spreading maltose evenly on the surface of the marinated steak, baking the steak at 170-200°C for 25-30 s, and vacuum-packing the baked steak; heating the steak in a water bath at 55-65°C for 4-6 min, then cooling the steak to below 10°C. 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The preparation method comprises cleaning and chopping a steak, draining the steak at room temperature for 3-5 min, adding the steak into a marinade and marinating the steak at 3-4°C for 2-4 h; spreading maltose evenly on the surface of the marinated steak, baking the steak at 170-200°C for 25-30 s, and vacuum-packing the baked steak; heating the steak in a water bath at 55-65°C for 4-6 min, then cooling the steak to below 10°C. The seasoned meat can better retain the flavor and nutrition of the food itself, and the preparation method is convenient and quick.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | SELF-HEATING SOUS-VIDE MEAT AND PREPARATION METHOD THEREOF |
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