Processing method for vacuum frozen puffed beef cube

A technology of vacuum freezing and processing methods, which is applied in the fields of application, food preparation, food science, etc. It can solve the problems of affecting product sensory evaluation, short shelf life of diced beef, and high product hardness, so as to achieve complete shape, good crispness, and increase additional value effect

Inactive Publication Date: 2013-06-12
SHANDONG FOOD & FERMENT IND RES & DESIGN INST
View PDF1 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Nowadays, when drying diced beef, it is usually vacuum freeze-dried, and the final product diced beef that has only undergone vacuum freeze-drying will have appearance wrinkles, structural collapse, and high p

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing method for vacuum frozen puffed beef cube
  • Processing method for vacuum frozen puffed beef cube
  • Processing method for vacuum frozen puffed beef cube

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0023] Refer to the attached figure 1 to attach Figure 4 A kind of processing method of vacuum freezing puffed diced beef of the present invention is described in detail below.

[0024] A processing method of vacuum frozen puffed diced beef of the present invention comprises the following steps: (1) raw material pretreatment: wash the fresh beef, cut into 500-1000g meat pieces, put the meat pieces into a pot and boil for 30 -40min, take it out, use a dicing machine to cut into diced beef of 1cm square, you can add different recipes of soup according to different tastes, boil and soak, wait for the soup to dry, take out the diced beef, and drain;

[0025](2) Spread the processed raw materials into a single layer, evenly distribute them on the material tray 12, put them into the quick-freezing machine, and perform quick-freezing at -40°C for 4-6 hours to ensure that the moisture in the diced beef is completely frozen;

[0026] (3) Vacuum freeze-expansion drying by vacuum free...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a processing method for vacuum frozen puffed beef cubes, and belongs to the dry-cure of beef cubes. The method comprises the following steps of: (1) pretreating raw materials, namely, washing fresh beef, cutting the washed fresh beef into meat blocks of 500-1000g, putting the meat blocks into a pot and boiling for 30-40min, fishing out, cutting the boiled meat blocks into beef cubes of 1cm by using a cuber, adding different soup bases with different recipes according to different tastes, boiling, soaking, boiling the soap till being dried, taking out the beef cubes and draining; (2) spreading the drained beef cubes in a single layer, uniformly distributing on material trays, putting the material trays with the beef cubes into an instant freezer, and instantly freezing for 4-6h at minus 40 DEG C so as to ensure that the moisture in the beef cubes is completely frozen; and (3) carrying out vacuum freezing puffing drying by using a vacuum freezing puffing drying machine. By utilizing the method, the original biological activity and the nutrition components of the beef cubes are maintained to the maximum extent, and moreover, the beef cubes have the characteristics of good crispness, completeness in appearance, additive or preservative free, low drying energy consumption, capacities of improving the taste and improving the production efficiency, and the like.

Description

technical field [0001] The invention relates to a drying process of diced beef, in particular to a processing method for vacuum freezing puffed diced beef. Background technique [0002] Beef is a high-protein food. Every 100g of beef contains 20.1g of protein (about 3.3% more than pork and 10% more than mutton), 10.2g of fat, 7mg of calcium, 0.9mg of iron, 170mg of phosphorus, and Vitamin B l 0.07mg, Vitamin B 12 0.15mg, niacin 6mg and a small amount of vitamin A, etc. Because beef has lower cholesterol content and fat than other meat products, higher protein content, delicious taste, and easy digestion and absorption of nutrients, it has always been loved by people. Beef is sweet in taste and warm in nature, has the functions of nourishing the spleen and stomach, strengthening the waist and legs, quenching thirst and relieving saliva. Compared with the same amount of chicken, duck or eggs, the fat content in beef is very small, and half of the fat in beef is unsaturated...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/311A23L13/10
Inventor 孙曙光冀利
Owner SHANDONG FOOD & FERMENT IND RES & DESIGN INST
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap