Beef ball can and method for making same

A production method, the technology of beef balls, applied in the direction of meat/fish preservation, food preservation, food science, etc., can solve the problems of not being able to preserve for a long time, the taste is not delicious enough, and the shelf life is short, so as to achieve high added value of the product, edible Convenience and the effect of extending the shelf life

Inactive Publication Date: 2008-06-11
贾明跃
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the beef sold on the market is in the form of beef slices and beef jerky. They adopt conventional production methods, and the taste is not delicious enough, and it is inconvenient to carry. The shelf life is short and cannot be preserved for a long time, which brings inconvenience to people's eating.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: the raw material of beef ball and preparation method

[0040] (A) Raw material method 1:

[0041] Lean beef 50kg, refined salt 2.65kg, vitamin C 0.05kg, white sugar 0.9kg, ice water 0.01kg, monosodium glutamate 0.15kg, glucose 750kg, skimmed milk powder 800kg, edible gelatin powder 500kg, edible red pigment 0.17g and the following weight raw materials Spice water made: cumin 0.01kg, anise 0.01kg, meat 0.02kg, ginger 0.01kg, amomum 0.02kg, cinnamon 0.01kg, grass fruit 0.02kg, bay leaves 0.5kg, ginger powder 0.3kg, Osmanthus 0.02kg.

[0042] (B) Raw material method 2:

[0043] Lean beef 50kg, refined salt 3kg, vitamin C 0.07kg, white sugar 1.2kg, ice water 0.02kg, monosodium glutamate 0.18kg, glucose 900kg, skimmed milk powder 1000kg, edible gelatin powder 800kg, edible red pigment 0.2g and the following raw materials Spice water: cumin 0.02kg, anise 0.02kg, meat 0.03kg, galangal 0.03kg, amomum 0.03kg, cinnamon 0.02kg, grass fruit 0.04kg, bay leaves 0.8kg...

Embodiment 2

[0053] Embodiment 2: nutrient solution formula and production process

[0054] (A) Method 1:

[0055] (1) Spice water: pure water required for cooking meat per 50kg, using spices including: cumin 0.2kg, anise 0.1kg, meat 0.08kg, galangal 0.01kg, amomum 0.03kg, cinnamon 0.04kg , Caoguo 0.06kg, fragrant leaves 0.5kg, ginger powder 0.5kg, sweet-scented osmanthus 0.5kg. Put the above-mentioned spices in a new fine gauze bag and put them in the meat cooking pot to cook. After boiling for 40 minutes, the spice water will be boiled, which is also called the base liquid of the nutrient solution.

[0056] (2) Nutrient solution: multi-vitamin elements, including: 0.02kg ginseng, 0.02kg ganoderma lucidum, 0.01kg marijuana, 0.01kg Cordyceps sinensis, a certain amount of multi-vitamin elements and Refined salt 1kg, white sugar 0.2kg, glucose powder 1kg, skimmed milk powder 1kg, defatted soybean protein powder 1kg, soft-shelled turtle powder 0.5kg. Mix them together, mix them well, put t...

Embodiment 3

[0060] Embodiment 3: the manufacturing process of beef ball can:

[0061] Put the processed beef balls into the dwarf large-diameter pop-top cans according to the planned number, then inject the planned amount of nutrient solution, seal the seal in time, and then put it in a high-temperature water brake pot for high-temperature brake bacteria. When the temperature reaches 100°C, the water The braking time is 25-30 minutes; take out the can from the high-temperature pot; put it in the cooling room to cool down, and at this time, the effect of braking and quality assurance is achieved. The taste is delicious, tender but not greasy, that is: the whole production process of high-quality beef ball cans is completed.

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PUM

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Abstract

The invention discloses a canned beef ball and method for preparation, wherein the beef ball is prepared mainly from the following raw materials (by weight portion): refined beef 50 parts, refined salt 2.65-3 parts, vitamin C 0.05-0.07 part, refined granulated sugar 0.9-1.2 parts, ice water 0.01-0.02 part, gourmet powder 0.15-0.18 part, glucose 750-900 parts, skimmed milk powder 800-1000 parts, edible gelatin 500-800 parts, trace amount of edible red coloring matter, and right amount of seasoning agent.

Description

(1) Technical field [0001] The invention relates to a can, in particular to a can of beef balls and a production method thereof. (2) Background technology [0002] Most of the beef sold on the market is in the form of beef slices and beef jerky. They adopt conventional production methods, and the taste is not delicious enough, and it is inconvenient to carry. The shelf life is short and cannot be preserved for a long time, which brings inconvenience to people's eating. . (3) Contents of the invention [0003] In order to make up for the deficiencies of the prior art, the invention provides a canned beef ball with delicious taste, convenient storage and carrying and a production method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of canned beef balls, which is special in that: it is made of beef balls and nutrient solution, and the beef balls are mainly made of the following raw materials in parts by weight...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/00
Inventor 贾明跃
Owner 贾明跃
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