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Beef stick and preparation method thereof

A technology of beef and spices, applied in food preparation, application, food science, etc., can solve the problems of difficult chewing and digestion, less protein, hard taste, etc., achieve the effect of wide consumption area, reduce fat content, and maintain integrity

Active Publication Date: 2012-10-17
内蒙古自然力量食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, air-dried beef (beef jerky) is not suitable for the elderly and children because of its hard taste, which is not easy to chew and digest; while sausage products contain too much starch, fat and other ingredients, which contain too much fat and less protein. , the taste is hard
In this way, it is difficult to meet the needs of the current high-consumption groups.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: A beef stick comprising the following components by mass: 70 parts of frozen fresh beef, 4.696 parts of spices, 10 parts of ice water, 0.8 part of refined salt, 0.0045 part of sodium nitrate, 0.03 part of sodium ascorbate, and sodium pyrophosphate 0.25 part, sodium glutamate 0.39 part, white sugar 2.5 part, rose jam 0.9 part, roselle fruit 2.3 part, beef essence 0.4 part, sorghum red pigment 0.020 part, natamycin 0.025 part. Among them, the spices include the following components by mass: 14.7 parts of cumin, 11.41 parts of cinnamon, 9.69 parts of star anise, 9.69 parts of Amomum, 9.04 parts of licorice, 6.46 parts of grass fruit, 4.5 parts of Angelica dahurica, 5.39 parts of Bai Kou, and 5.39 parts of longi 6.03 servings of cloves and 18.28 servings of Shannai.

Embodiment 2

[0031]Example 2: A beef stick comprising the following components by mass: 76 parts of frozen fresh beef, 4.116 parts of spices, 9.2 parts of ice water, 1.0 part of refined salt, 0.004 part of sodium nitrite, and 0.02 part of D-sodium erythorbate , 0.20 parts of sodium tripolyphosphate, 0.35 parts of sodium glutamate, 0.01 parts of I+G, 3.0 parts of white sugar, 0.8 parts of rose wine, 0.3 parts of beef extract, 4.5 parts of preserved roselle fruit, 0.018 parts of monascus red pigment, lactic acid Streptococcus 0.02 part. Among them, the spices include the following components by mass: 14.5 parts of cumin, 11.39 parts of cinnamon, 9.67 parts of star anise, 9.67 parts of Amomum, 9.02 parts of licorice, 6.44 parts of grass fruit, 4.3 parts of Angelica dahurica, 5.37 parts of Bai Kou, and 5.37 parts of longi 6.01 servings of cloves, 18.26 servings of Shannai.

Embodiment 3

[0032] Example 3: A beef stick comprising the following components by mass: 73 parts of frozen fresh beef, 4.3 parts of spices, 8 parts of ice water, 1.1 part of refined salt, 0.0042 part of sodium nitrite, and 0.025 part of D-sodium erythorbate , 0.22 parts of complex phosphate, 0.2 parts of sodium glutamate, 0.1 parts of chicken essence, 0.08 parts of I+G, 4.5 parts of soft white sugar, 1.9 parts of rose jam, 2.3 parts of rose wine, 0.2 parts of beef paste, 0.15 parts of chicken paste, red Aspergillus 0.019 parts, nisin 0.022 parts. Among them, the spice is composed of the following components by mass: 14.6 parts of cumin, 11.40 parts of cinnamon, 9.68 parts of star anise, 9.68 parts of Amomum, 9.03 parts of licorice, 6.45 parts of grass fruit, 4.4 parts of Angelica dahurica, 5.38 parts of white kombu, longi 5.38 parts, cloves 6.02 parts, Shannai 18.27 parts.

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PUM

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Abstract

The invention discloses a beef stick and a preparation method thereof. The beef stick is prepared from the components of: beef, spice, ice water, refined salt, a chromogenic reagent, an antioxidant, a water-retaining agent, a freshening agent, white sugar, a rose flavoring agent, a meat-flavor flavoring agent, a coloring agent, and an antiseptic. The preparation method of the beef stick comprises the technical steps of: (1) raw material beef acceptance; (2) moderating; (3) trimming; (4) beef mincing; (5) stirring and salting; (6) filling; (7) drying before steaming; (8) steaming; (9) drying after steaming; (10) separating; (11) blending; and (12) packaging, such that finished products are obtained. The beef stick and the preparation method provided by the invention are advantaged in that: no starch or fat lining is added into the beef stick, such that a fat content is greatly reduced; the beef stick provided by the invention has a unique rose flavor; the beef stick is easy to chew and easy to digest and absorb; and the beef stick is suitable for all populations, and has a wide consumption region range.

Description

Technical field: [0001] The invention relates to a beef product and a preparation method thereof, in particular to a beef stick with rich nutrition, suitable for all ages and unique taste and a preparation method thereof. Background technique: [0002] With the improvement of people's living standards, people's dietary requirements are also getting higher and higher. Air-dried beef (beef jerky) and sausage products are favored by consumers as snack foods. However, air-dried beef (beef jerky) is not suitable for the elderly and children due to its hard taste and is not easy to chew and digest; while sausage products contain too much starch, fat and other ingredients, and contain too much fat and less protein. , the taste is hard. This makes it difficult to meet the needs of the current high consumer groups. Invention content: [0003] The first object of the present invention is to provide a beef stick. [0004] The second object of the present invention is to provide a...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/317A23L13/10A23L13/40A23L13/60
Inventor 王海峰
Owner 内蒙古自然力量食品科技有限公司
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