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Preparation method of beef tribute balls

A production method and beef technology are applied to the production of beef balls and the field of quick-frozen meat products, which can solve the problems of irregular use of various glue-type accessories, poor organizational structure, insufficient bottom taste, etc., and achieve outstanding product flavor and convenient eating. , Beef mellow effect

Inactive Publication Date: 2013-12-04
江苏迈斯克食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The beef tribute meatballs currently available in the market have poor organizational structure, heavy powdery taste, single flavor, insufficient base flavor, poor cooking resistance, irregular use of various rubber accessories, and most of them are produced in workshops

Method used

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  • Preparation method of beef tribute balls
  • Preparation method of beef tribute balls
  • Preparation method of beef tribute balls

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Raw material selection

[0028] Choose 100kg of frozen row acid beef hind legs.

[0029] 2. Unfreeze

[0030] The raw meat is thawed naturally, the temperature in the thawing room is below 15°C, and it is sufficient to thaw until the center temperature of the raw meat is -5°C to 0°C.

[0031] 3. Split

[0032] Segment the thawed meat, pick out the malignant impurities mixed in the raw meat, remove large tendons, diseased parts, lymph, etc.

[0033] 4. Twisting

[0034] The cut beef is twisted once with inner Φ8mm and outer Φ5mm orifice plates.

[0035] 5. Beating

[0036] According to the weight ratio of ground sour beef, sodium tripolyphosphate, edible salt, white sugar, monosodium glutamate, starch, spices, and ice water, the ratio is 1:0.0035:0.018:0.022:0.005:0.05:0.00025:0.24. Raw and auxiliary materials, and then put the prepared raw and auxiliary materials in the crushing machine for beating according to the requirements. First, stir the beef with sodium...

Embodiment 2

[0049] 1. Raw material selection

[0050] Select 100kg of frozen row acid beef hindquarters.

[0051] 2. Unfreeze

[0052] The raw meat is thawed naturally, the temperature in the thawing room is below 15°C, and it is sufficient to thaw until the center temperature of the raw meat is -5°C to 0°C.

[0053] 3. Split

[0054] Segment the thawed meat, pick out the malignant impurities mixed in the raw meat, remove large tendons, diseased parts, lymph, etc.

[0055] 4. Twisting

[0056] The cut beef is twisted once with inner Φ8mm and outer Φ5mm orifice plates.

[0057] 5. Beating

[0058] According to the weight ratio of ground sour beef, sodium tripolyphosphate, edible salt, white sugar, monosodium glutamate, starch, spices, and ice water, the ratio is 1:0.0032:0.022:0.03:0.006:0.055:0.0004:0.20. Raw and auxiliary materials, and then put the prepared raw and auxiliary materials in the crushing machine for beating according to the requirements. First, stir the beef with sodi...

Embodiment 3

[0071] 1. Raw material selection

[0072] Select 100kg of frozen row acid beef hindquarters.

[0073] 2. Unfreeze

[0074] The raw meat is thawed naturally, the temperature in the thawing room is below 15°C, and it is sufficient to thaw until the center temperature of the raw meat is -5°C to 0°C.

[0075] 3. Split

[0076] Segment the thawed meat, pick out the malignant impurities mixed in the raw meat, remove large tendons, diseased parts, lymph, etc.

[0077] 4. Twisting

[0078] The cut beef is twisted once with inner Φ8mm and outer Φ5mm orifice plates.

[0079] 5. Beating

[0080] According to the weight ratio of ground sour beef, sodium tripolyphosphate, edible salt, white sugar, monosodium glutamate, starch, spices, and ice water, the ratio is 1:0.003:0.02:0.02:0.006:0.05:0.0002:0.24. Raw and auxiliary materials, and then put the prepared raw and auxiliary materials in the crushing machine for beating according to the requirements. First, stir the beef with sodium ...

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Abstract

The invention discloses a preparation method of beef tribute balls. The beef tribute balls are processed by taking aged beef as a raw material and sodium tripolyphosphate, edible salt, white granulated sugar, starch and spice as auxiliary materials, wherein the weight ratio of beef to sodium tripolyphosphate to edible salt to white granulated sugar to gourmet powder to starch to spice to ice water is 1:(0. 003-0.005):(0.015-0.025):(0.02-0.035):(0.005-0.008):(0.05-0.07):(0.0002-0.0005):(0.15-0.25). The preparation method of the products is simple and has short cycle and high efficiency; the prepared products are compact in structure and free from a flour feeling phenomenon, have full elasticity, mellow beef flavor, good taste and unique flavor and are quick-frozen products suitable for the old and the young, convenient to eat and high in nutritional value.

Description

technical field [0001] The invention belongs to the field of food, and relates to a quick-frozen meat product, and more specifically relates to a method for preparing beef tribute balls. Background technique [0002] As one of the representative products of low-temperature meat products, quick-frozen meat products are loved by consumers for their safety, security, nutrition, and deliciousness. The high-protein and low-fat characteristics of beef have become the first choice for quick-frozen meatball products. one. [0003] The beef tribute meatballs currently available in the market have poor tissue structure, heavy powdery taste, single flavor, insufficient base flavor, poor cooking resistance, irregular use of various rubber accessories, and most of them are produced in workshops. Contents of the invention [0004] The present invention overcomes the above disadvantages and provides a method for making beef tribute balls, which is simple in operation, short in cycle and...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/317A23L13/10A23L13/40A23L13/60
Inventor 于智峰李生平赵立庆郑君君王自安俞玲
Owner 江苏迈斯克食品有限公司
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