Method for preparing beef short ribs

The technology of a cowboy bone and a bone sawing machine is applied in the field of food processing, which can solve the problems of difficult chewing, dry taste, and insufficient freshness of the steak, and achieve the effects of convenient eating, improved freshness, and easy chewing and digestion.

Inactive Publication Date: 2015-09-30
FUJIAN DINGWEI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the thick fibrous tissue of the beef itself, most of the beef steaks have not been processed in the process of acid discharge, so that the tenderness of the beef steaks currently on the market is not enough, the taste is dry, and it is not easy to chew.

Method used

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  • Method for preparing beef short ribs

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Embodiment 1

[0021] In the embodiment of the present invention, a method for preparing cowboy bones, 500 kg of cowboy bones raw materials are taken back and sawed into flakes with a bone sawing machine, with a slope of 30° and a thickness of 1.3-1.5 cm. After 70% thawing, pour into the tumbler and add ingredients A and B. Before adding ingredients A and B, mix ingredients A and B evenly with a beater; knead for 4 hours, then add 10kg of cornstarch and stir evenly. Quantitative packaging, where the tumbling speed is 3r / min. A ingredients include: 1.6kg of edible salt, 0.6kg of white sugar, 3.4g of food powder, 1.9kg of chicken powder, 0.5kg of sodium diacetate, 0.1kg of terry phosphorus crisp, 0.3kg of special phosphorus, 1.3kg of loose meat powder, D- Erythorbic acid 1.4kg. Ingredients B include: 75g of red pepper, 0.9kg of black pepper, 4.9kg of cooking wine, 0.9kg of Beijing shochu, 72kg of vegetable juice, and 104kg of water. Crushed ice is also added to B ingredient in summer. Durin...

Embodiment 2

[0023] In the embodiment of the present invention, a method for preparing cowboy bones, 500 kg of cowboy bones raw materials are taken back and sawed into flakes with a bone sawing machine, with a slope of 30° and a thickness of 1.3-1.5 cm. After 70% thawing, pour into the tumbler and add ingredients A and B. Before adding ingredients A and B, mix ingredients A and B evenly with a beater; knead for 4 hours, then add 12kg of cornstarch and stir evenly. Quantitative packaging, where the tumbling speed is 3r / min. A ingredients include: 1.8kg of edible salt, 0.8kg of white sugar, 3.6g of food powder, 2.1kg of chicken powder, 0.7kg of sodium diacetate, 0.3kg of terry phosphorus crisp, 0.5kg of special phosphorus, 1.5kg of loose meat powder, D- Erythorbic acid 1.6kg. B ingredients include: red pepper 85g, black pepper 1.1kg, cooking wine 5.1kg, Beijing shochu 1.1kg, vegetable juice 73kg, water 106kg. Crushed ice is also added to B ingredient in summer. During the assembly line op...

Embodiment 3

[0025] In the embodiment of the present invention, a method for preparing cowboy bones, 500 kg of cowboy bones raw materials are taken back and sawed into flakes with a bone sawing machine, with a slope of 30° and a thickness of 1.3-1.5 cm. After 70% thawing, pour into the tumbler and add ingredients A and B. Before adding ingredients A and B, mix ingredients A and B evenly with a beater; knead for 4 hours, then add 10-12kg of cornstarch and mix well Finally, quantitative packaging is carried out, wherein the tumbling speed is 3r / min. The ingredients of A include: 1.7kg of edible salt, 0.7kg of white sugar, 3.5g of food powder, 2kg of chicken powder, 0.6kg of sodium diacetate, 0.2kg of terry phosphorus crisp, 0.4kg of special phosphorus, 1.4kg of loose meat powder, D- Erythorbic acid 1.5kg. B ingredients include: red pepper 80g, black pepper 1kg, cooking wine 5kg, Beijing shochu 1kg, vegetable juice 72.5kg, water 105kg. Crushed ice is also added to B ingredient in summer. D...

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Abstract

The invention discloses a method for preparing beef short ribs. The method includes the steps that 500 kg of beef short rib raw materials are taken back and then are sawn to be in a sheet shape by a bone cutter, 70% of the beef short rib raw materials are unfrozen and then are poured into a tumbler to be added with an ingredient A and an ingredient B, and the ingredient A and the ingredient B are evenly stirred by a beating machine before the ingredient A and the ingredient B are added; tumbling is conducted for 4 hours, and then 10-12 kg of corn starch is added to be evenly stirred for quantitative packing; in the quantitative packing group pipeline operation process, the temperature is controlled to be 130 DEG C, the vacuum time is 1.5 s, packing groups are placed into a frozen cave after being packaged, the temperature of the frozen cave is below 18 DEG C, and is carried out the next day. The method is simple and convenient to implement, and the fresh degree of the beef short ribs can be improved; the beef short ribs can be eaten conveniently and particularly suitable for mass consumption; standardization and industrialization production of the beef short ribs can be achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing cowboy bones. Background technique [0002] With the continuous acceleration of people's pace of life, the demand for "semi-finished" convenience foods continues to expand. Among them, steak is high in protein and low in fat, especially the composition of amino acids is close to the needs of the human body. It is rich in nutrition and delicious in taste. , The effect of quenching thirst and saliva is widely loved by people. Frozen semi-finished steaks are favored by people for their safety and hygiene, nutrition and health, good freshness and recovery, and convenient storage and eating. [0003] my country's beef industry has broad prospects. Traditionally, my country mainly consumes pork (more than 80%), and the proportion of beef is less than 10%. In developed countries, pork, beef, mutton, and poultry each account for about 1 / 3, and my countr...

Claims

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Application Information

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IPC IPC(8): A23L1/31A23L1/314A23L13/00A23L13/40
CPCA23V2002/00
Inventor 陈毅
Owner FUJIAN DINGWEI FOOD CO LTD
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