生制牛排加工工艺及质量总结

Processing Technology and Quality Summary of Prepare Beefsteak without Cooking

为向消费者传递生制牛排的工艺质量信息,对生制牛排进行分类,并对相关加工工艺及质量进行客观描述。生制牛排分为3类,整切牛排、拼切牛排和搅切牛排。拼切牛排是生制牛排的主要形式。生制牛排尚无专门国家标准。生制牛排还存在发散、彩虹色斑点等质量瑕疵,尚需进一步研究完善。

In order to convey the process quality information of prepare beefsteak without cooking to consumers, the prepare beefsteak without cooking was classified and the related processing technology and quality were objectively described. The prepare beefsteak without cooking was divided into three categories: whole cut steak, splicing cut steak and mixing cut steak. Splicing cut steak was the main form of prepare beefsteak without cooking. The prepare beefsteak without cooking had no standard of its own products. There were still some defects in the prepare beefsteak without cooking, such as divergence and iridescent spots. It was needed for research and improvement in further.