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Instant bull backstraps containing phosphatidylserine and its production process

A technology of fatty acylserine and production process, applied in the field of meat products, can solve the problems of single nutrient composition of beef tendon, appreciation of beef tendon, and difficult chewing of beef tendon food.

Inactive Publication Date: 2009-06-03
SHANDONG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention aims at the appreciation of beef gluten faced by the slaughtering industry and meat product factories, solves the problems that the current beef gluten food is difficult to chew and the nutritional components of beef gluten are single, and provides an instant beef gluten containing phosphatidylserine (PS) Rib and its production process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: the formula of the instant beef gluten containing phosphatidylserine (PS) is:

[0018] Main ingredients: 100 parts of beef gluten,

[0019] Seasoning: salt 2kg, sugar 6kg, rice wine 1kg, star anise 0.1kg, colorless soy sauce 0.5kg, fresh ginger 1.5kg, monosodium glutamate 0.25kg, sesame oil 0.3kg, potassium sorbate 0.1kg.

[0020] Nutritional ingredients: Phosphatidylserine (PS) 0.1kg.

[0021] The specific production process is:

[0022] (1) After washing the beef ribs, put them in layers on the stainless steel grate in the pressure cooker, steam them with steam, keep them at 130°C for 4 hours, and take them out after natural cooling;

[0023] (2) Take a certain amount and a certain length of beef gluten strips, add seasoning according to the formula, soak for 2 hours, and then sieve;

[0024] (3) Put the strips of beef ribs on the mesh sieve, bake at 100°C for 2.5 hours, then put the strips into the mixer and mix them, and sprinkle phosphatidylserine ...

Embodiment 2

[0026] Embodiment 2: After the beef ribs are cleaned, the temperature is 140° C. for 3 hours during the pressure cooker treatment, and the others are the same as in Embodiment 1.

Embodiment 3

[0027] Example 3: After the beef ribs are cleaned, the temperature is 130° C. for 2 hours during the pressure cooker treatment, and the others are the same as in Example 1.

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PUM

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Abstract

The instant beef string containing phosphatidyl serine (PS) and the processing method, belonging to meat products technique field. Treating the beef string in high temperature and pressure with temperature being above 130 Deg. C and in the relative pressure to remove the strong toughness, immersing with quelite, sieving and baking, adding PS with formulate amount when stirring to form a flexible, intelligence-increasing instant beef string. The invention solves the problem of using the beef string for revaluation in the slaughterhouse.

Description

1. Technical field: [0001] The invention relates to instant beef gluten containing phosphatidylserine (PS) and a production process thereof, belonging to the technical field of meat products. 2. Technical background: [0002] Beef tendon is a ligament that binds and pulls bones, and has extremely strong tensile strength. A beef tendon with a cross-section of 1 square centimeter can withstand a tensile force of 1650kg. Because of this, it is extremely difficult to chew if it is processed like ordinary muscle. For every cow slaughtered, the output of beef ribs can reach up to 20kg. Because it is not easy to eat, the price is extremely low, about 1 yuan / jin, while the price of beef is 10-13 yuan / jin. A large regular cattle slaughtering production line can produce several tons of beef tendons a day. In order to take advantage of this cheap resource, some manufacturers cut beef tendons into small pieces less than 0.5 cm, cook them, season them and package them for sale. These s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/312A23L1/22A23L1/30A23L13/20A23L27/00
Inventor 刘代成周建华张新
Owner SHANDONG NORMAL UNIV