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Process for producing beef and tendon composite food

A technology of beef and food, which is applied in the technical field of producing glutinous beef food, to achieve the effect of convenient storage and delicious taste

Active Publication Date: 2010-02-10
河南省金牛足食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Beef is very popular with consumers because of its rich nutrition, so the processing methods related to beef are also emerging in an endless stream, but the combination of beef and beef tendon to make food has not yet appeared on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Example 1: Take 90 kg of beef and 320 kg of beef ribs, and prepare according to the following process steps:

[0041] The first step: bar making

[0042] (1) Clean the beef ribs, remove impurities, and soak the beef ribs with water for 12 hours;

[0043] (2) Put the soaked beef ribs into the container and add water. The water should be submerged. After boiling, boil for 25min, then take it out, put it in the container, add 0.7kg of plant spices and 1.2kg of sodium nitrite, and marinate for 28 hours;

[0044] (3) Boil the marinated beef ribs in boiling water for 4 minutes, then take out 6 kg of salt, 9 kg of hoisin sauce, 5 kg of light soy sauce, 6 kg of sugar, and boil for 28 minutes;

[0045] (4) Sort and select, put the cooked beef gluten and 40 kg of edible soybean oil into the roller kneader and mix well;

[0046] Step 2: Making beef slices

[0047] (1) Wash the beef with clean water, then soak it for 10 hours,

[0048] (2) Boil the soaked beef in boiling water for 45 minutes;

...

Embodiment 2

[0056] Example 2: Take 100 kg of beef and 330 kg of beef ribs, and prepare according to the following process steps:

[0057] The first step: bar making

[0058] (1) Clean the beef ribs, remove impurities, and soak the beef ribs with clean water for 15 hours;

[0059] (2) Put the soaked beef ribs into a container and add water. The water should be submerged. After boiling, boil for 40 minutes, then take it out, put it in the container, add 2.1 kg of plant spices and 1.8 kg of sodium nitrite, and marinate for 35 hours;

[0060] (3) Boil the marinated beef ribs in boiling water for 5 minutes, then take out 5 kg of salt, 8 kg of hoisin sauce, 4 kg of light soy sauce, and 8 kg of sugar, and boil for 35 minutes;

[0061] (4) Sort and select, put the cooked beef ribs and 45kg of edible peanut oil into the roller kneading machine and mix well;

[0062] Step 2: Making beef slices

[0063] (1) Wash the beef with clean water, then soak it for 15 hours,

[0064] (2) Boil the soaked beef in boiling wa...

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PUM

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Abstract

The invention relates to a production process of a food, in particular to a process for producing a tendon flower beef food adopting beef and ligaments as raw materials. The production process comprises the following three steps: the first step: (1) soaking ligaments in clean water; (2) boiling the ligaments in clean boiling water; taking out; pickling in plant spices and sodium nitrite; (3) boiling the ligaments in clean boiling water; taking out; adding common salt, seafood sauce, soy sauce and sugar to boil again; and (4) putting the boiled ligaments and edible vegetable oil in a roller kneading machine to uniformly stir; the second step: (1) firstly, soaking raw beef; (2) boiling in clean boiling water; (3) removing dirt, blood splashes, fat and tendon films; and then, slicing; the third step: (1) attaching the alternative tendons and the beef according to a certain proportion; (2) vacuumizing; bagging and sealing; (3) sterilizing at high temperature and high pressure; and (4) trimming, forming, bagging and cooling. The invention has the advantage that beef and ligaments are made into a tasty beef and tendon composite food which fills a food gap and is easy to store and popularin the old and the young.

Description

Technical field: [0001] The invention relates to a food processing method, in particular to a process for producing tendon beef food. Background technique: [0002] The beef plate tendons grow on the cow's back and are the two major tendons that connect the body's movement muscles. Because of its hard texture, difficult to cook, scarce quantity, difficult to collect, and expensive, it is generally discarded. Since barbecues were available in the market, beef slats have appeared on our tables in large numbers. The slab gluten originated in South Korea as a dish. The world-famous Korean barbecue used beef slab gluten as the main raw material, and then spread to the northeast. The hard-working Koreans developed the slab gluten into a snack food. The unique fibrous structure of the slab gave an unusual taste. The wonderful entrance is chewy and scumming, and soon became popular in the three provinces. [0003] Beef is popular with consumers because of its rich nutrition. Therefore, ...

Claims

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Application Information

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IPC IPC(8): A23L1/31A23L1/318A23L1/312A23L1/314A23L1/01A23L13/00A23L5/10A23L13/20A23L13/40A23L13/70
Inventor 马子强李清喜孟庆玉王心玲
Owner 河南省金牛足食品有限公司
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