Processing method of pre-cooked grilled spicy beef tendon skewers

A processing method and technology of beef gluten are applied in the processing field of prefabricated charcoal-grilled spicy beef gluten skewers, which can solve the problems of loss of edibility, water loss, poor water holding capacity, etc., and achieve good edibility, uniform taste, The effect of improving stability

Inactive Publication Date: 2016-02-10
修武县伊赛牛肉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there are currently the following problems in the charcoal-roasted beef tendon snack food market. First, the tenderness is not enough, and consumers with bad teeth often order charcoal-roasted beef gluten, and they can only sigh at the delicious taste; Poor water quality, tastes like chewing wax, and with the increase of heating time, it will lose water seriously and lose its edibility; third, there is no unified standard to solve the problem of industrial production, and the food of charcoal-grilled beef gluten skewers cannot be introduced to the market on a large scale

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The processing method of the prefabricated charcoal-grilled spicy beef tendon string of the present embodiment, its process steps are:

[0025] 1) Choose frozen beef ribs as raw material, thaw naturally to the material temperature of 0°C, wash with water, and cut the beef ribs into 1 cm sections of beef ribs by longitudinal cutting for later use;

[0026] 2) Cooking: For every 100 kg of raw meat, take 150 kg of water, 0.5 kg of chicken bouillon, 0.15 kg of water-soluble thirteen spices, and 1 kg of white vinegar, cook in a sandwich pot for 1.5 hours, take it out and cool to 50°C for later use.

[0027] 3) Rolling and kneading: Put the beef ribs into the rolling machine, then add 1.2kg of papain, 20kg of ice water, 0.5kg of compound phosphate, and 3kg of chili powder for every 100kg of raw materials, roll and knead for 100 minutes under vacuum, add Vegetable oil 5 kg, then rolled and kneaded for 20 minutes and then out of the pan;

[0028] 4) Threading: Use the threadin...

Embodiment 2

[0033] The processing method of the prefabricated charcoal-grilled spicy beef tendon string of the present embodiment, its process steps are:

[0034] 1) Choose frozen beef ribs as raw materials, thaw naturally to a material temperature of 4°C, wash with water, and cut the beef ribs into 1.5 cm sections of beef ribs by longitudinal cutting;

[0035] 2) Cooking: For every 100 kg of raw meat, take 150 kg of water, 0.5 kg of chicken essence, 0.15 kg of water-soluble thirteen spices, and 1 kg of white vinegar, cook in a sandwich pot for 2 hours, take it out and cool it to 60°C for use.

[0036] 3) Rolling and kneading: Put the beef ribs into the rolling machine, then add 1.2kg of papain, 20kg of ice water, 0.5kg of compound phosphate, and 5kg of chili powder for every 100kg of raw materials, roll and knead for 110 minutes under vacuum, add Vegetable oil 5 kg, then rolled and kneaded for 20 minutes and then out of the pan;

[0037] 4) Stringing: Use a stringing machine to thread t...

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PUM

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Abstract

The invention discloses a processing method of pre-cooked grilled spicy beef tendon skewers. The processing method comprises the following technical steps: (1) unfreezing frozen beef tendons by using an unfreezing machine for later use; (2) boiling: putting cut beef tendon sections into a steamer with condiments and steaming for later use; (3) rolling: filling the seamed beef tendons into a rolling machine, and adding a pickling solution containing papain; and rolling in vacuum; (4) skewering: skewering the rolled beef tendon sections; (5) standing: standing the beef tendon skewers at 12-15 DEG C for 1-2 hours; (6) instantly freezing: conveying the obtained beef tendon skewers into a quick freezing room to be quickly frozen to be lower than 18 DEG C below zero, and standing for 20-30 minutes; and (7) packaging. The beef tendons processed by the method have good tenderness and edibility; and under the condition of guaranteeing tenderness, good edibility and water binding capacity of the beef tendons, industrial and standard production of the beef tendons is realized, the quality stability is improved and the uniformity of the product taste is guaranteed.

Description

technical field [0001] The invention relates to the technical field of meat food processing, in particular to a method for processing prefabricated charcoal-grilled spicy beef rib skewers. Background technique [0002] The two main muscles on the back of the cow connect the muscles of the whole body Big ribs . since the market has Xinjiang Mutton Skewers , Beef ribs appeared on the dining table in large quantities. The unique fibrous structure of the bar tendon makes it extremely delicious, chewy and slag-resistant, and soon became popular all over the country. Beef gluten is mainly protein (collagen), so the nutritional value of beef gluten may not be very rich; in fact, beef gluten is not mainly reflected in its nutrition, but because it is delicious and chewy. Chewing more flavorful things, so loved by many friends. [0003] However, there are currently the following problems in the charcoal-roasted beef tendon snack food market. First, the tenderness is not enough,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L13/70
CPCA23V2002/00A23V2200/24A23V2300/24
Inventor 刘胜利皇甫幼宇郝修振徐飞仵世清袁玉超
Owner 修武县伊赛牛肉有限公司
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