Beef Steak Column

Marinated Beef Steak Processing Technique

1. The beef is unpacked and placed in the thawing pool of the defrosting room, where it is thawed until completely defrosted. The next step is...Skin Remover MachineRemove over 95% of the external sinew from beef, resulting in beef with well-removed sinewMaterial周转车Transportation toCutting TableSplit workers remove the internal sinew and fat from the beef, then place it onConveyor BeltThe product is transported to the next process via a conveyor belt for tenderness and筋嫩化 treatment.

2. Tenderness through tendinous softeningAutomatic Tendon-Cutting Machine (Automatic Tenderizing Machine)The tenderizing principle of our automatic de-boning machine is inspired by and refined from European and American design concepts: It uses high-density, specially designed slanted blades to make deep, instant cuts on the processed beef, thereby disrupting its muscle fiber structure from various angles to achieve optimal tenderness without altering the beef's shape.

3. The tenderized beef is then conveyed along a conveyor belt to the next stage, where it is injected with flavorings. The flavorings are injected through...Saltwater Injection MachineThe process is complete; the injection machine has infused the specially formulated sauce into the beef, enhancing the flavor of the steak.

4. The seasoned beef will double in size and then will be automatically transported toMaterial Handling CartInside, the material turnover cart carries seasoned beef through...Automatic feeding machineAutomated insertionVacuum Massage MachineThe vacuum massager's role is to massage beef continuously under vacuum pressure for about 40 minutes, forming a sticky liquid on the surface of the meat, which allows for thorough marinating and massaging to achieve tender, juicy, easy-to-chew, and delicious beef; the massaged beef is then transported to the bagging and shaping workshop via material handling vehicles.

5. Beef shaping is achieved byPneumatic Filling MachineNo Chinese content provided.Pneumatic Tensioning Punch Card MachineThe pneumatic filling machine's role is to quickly stuff marinated beef into pre-made bags, then use the pneumatic tensioning and sealing machine to tighten the filled beef bags, ensuring the beef is packed more closely and the shape is rounder for the next stage of processing, thus reducing product loss.

The pre-packed raw materials are transported to the cold storage by material turnover vehicles for cooling, in preparation for subsequent processing.

Pre-cooked beef rolls require the following processing techniques to be manufactured into products for sale:

1. Processed frozen beef rollsSawing Machine or Bone Slicing MachineSlice at a rate of approximately 200 pieces per minute according to product specifications.

2. The next step for the sliced steaks is packaging, with packaging machines used.Vacuum Packaging MachinePackaged and dispatchedAutomatic Rim Sealing MachinePrint the production date and pass throughMetal DetectorInspection; if for a catering business, directly pass through.Conveyor BeltThe product is transported to the packing and packaging workshop for packing and then stored in the finished product cold storage; if it is intended for market distribution as a family steak, the next step in the process is required, which is the outer packaging.