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Beef slide and processing method thereof

A processing method, the technology of beef slippery, applied in the field of beef slippery, can solve the problem of less processing of beef slippery, achieve the effects of increasing added value, meeting nutritional needs, and enriching varieties

Inactive Publication Date: 2014-04-23
SHANDONG HUIFA FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although beef is processed and utilized in various ways, the processing of beef slippery is less

Method used

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Embodiment Construction

[0019] Below in conjunction with embodiment, further set forth the present invention. In the following detailed description, certain exemplary embodiments of the invention are described by way of illustration only. Needless to say, those skilled in the art would realize that the described embodiments can be modified in various different ways, all without departing from the spirit and scope of the present invention. Accordingly, the following description is illustrative in nature and not intended to limit the scope of the claims.

[0020] A kind of beef slip, comprising the following raw materials in terms of mass percentage: 80-85% of beef, 4-7% of beef fat granules, 2-4% of ice water, 1.5-2.5% of cassava modified starch, 1.5-2.5% of egg white, and 1-2% of sugar 2%, sesame oil 0.75-1.25%, soy sauce 1-2%, salt 0.3-0.8%, monosodium glutamate 0.3-0.8%. Among them, 83% beef, 5% beef fat granules, 3% ice water, 2.0% cassava modified starch, 2% egg white, 1.5% sugar, 1.0% sesame o...

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PUM

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Abstract

The invention provides a beef slide and a processing method thereof. The beef slide is composed of the following raw materials in percentage by weight: 80 to 85% of beef, 4 to 7% of cow grease particle, 2 to 4% of ice water, 1.5 to 2.5% of modified cassava starch, 1.5 to 2.5% of egg white, 1 to 2% of sugar, 0.75 to 1.25% of sesame oil, 1 to 2% of soybean sauce, 0.3 to 0.8% of salt, and 0.3 to 0.8% of monosodium glutamate. The processing method comprises the following steps: selecting and pre-processing the raw materials, and then subjecting the raw materials to the steps: 1, preserving; 2, grinding; 3, pulping; 4, cooling to form; and 5, packing the finished products so as to obtain the tender beef slide products. The beef slide has the advantages of delicious taste, more tender texture, and rich nutrients; the processing method maximally preserves the nutrients of raw materials, and fully breaks down the fibrous connective tissue of beef; thus the finished beef slide product has the characteristic of tenderness, smoothness, and crispness; moreover the processing method fully develops the potential value of beef products, increases the additional value, and satisfies the needs of market and nutritional needs of people in the modern society.

Description

technical field [0001] The present invention relates to a kind of beef slip, and also relates to a kind of processing method of beef slip. Background technique [0002] Beef is a kind of meat with high protein and low fat, and contains a lot of vitamins and mineral elements. It has high therapeutic value and enjoys the reputation of "the favorite of meat". At present, although beef is processed and utilized in various ways, the processing of beef slippery is less. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of beef slippery with delicious taste, tender meat, rich nutrition and well-maintained nutritional components. [0004] In order to solve the above-mentioned technical problems, the technical solution of the present invention is: a kind of beef slip, comprising the following raw materials in terms of mass percentage: 80-85% of beef, 4-7% of tallow granules, 2-4% of ice water, 1.5% of cassava modifi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
CPCA23L13/428A23L13/10A23L33/00A23V2002/00A23V2200/08A23V2200/30
Inventor 惠增玉张庆玉刘洪亮
Owner SHANDONG HUIFA FOODS
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