Regulating multi-layer beef pie processing method

A processing method and technology of beef patties, which are applied in food science and other fields, can solve problems such as difficulty in forming products, poor layering effect, and layer-to-layer adhesion, and achieve the effects of improving stability, good layering effect, and guaranteed taste

Inactive Publication Date: 2016-02-24
河南伊赛牛肉股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the layering effect of the layered beef patties in the prior art is not good, and it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Ingredients: 3 kg of salt, 2.5 kg of sugar, 1.5 kg of monosodium glutamate, 1.75 kg of sodium tripolyphosphate, 1 kg of carrageenan, 2.5 kg of modified starch, 1.75 kg of flavored beef powder, 5 kg of soybean protein isolate, Haitian light soy sauce 1 kg, 150 kg of ice water, put into a salt water preparation machine or a homogenizer and stir evenly;

[0024] 2) Take the finely refined Niu Lin and cut it into 3cm blocks, twist the beef fine meat with a grinder to make beef fine meat stuffing with a diameter of no more than 6mm, mix the refined beef meat with the ratio of 1:1 and stir evenly, Get 500 kg for later use;

[0025] 3) Put the mixture of finely refined Niu Lin block and beef minced meat into the blender, then put the ingredients into the blender for stirring, stir for 30 minutes at a temperature of 8°C, then add 35 kg of TG enzyme solution, and stir for another 20 minutes; The TG enzyme solution is prepared from TG enzyme and water, and the ratio of TG enz...

Embodiment 2

[0033] 1) Ingredients: 3 kg of salt, 2.5 kg of sugar, 1.5 kg of monosodium glutamate, 1.75 kg of sodium tripolyphosphate, 1 kg of carrageenan, 2.5 kg of modified starch, 1.75 kg of flavored beef powder, 5 kg of soybean protein isolate, Haitian light soy sauce 1 kg, 150 kg of ice water, put into a salt water preparation machine or a homogenizer and stir evenly;

[0034] 2) Cut the finely refined beef meat into 5cm blocks, twist the beef fine meat with a grinder to make beef fine meat filling with a diameter of no more than 6mm, mix the refined beef meat with the ratio of 1:1, and stir evenly. Get 500 kg for later use;

[0035] 3) Put the mixture of finely refined Niu Lin block and beef minced meat into the blender, then put the ingredients into the blender for stirring, stir for 30 minutes at a temperature of 2°C, then add 35 kg of TG enzyme solution, and stir for another 20 minutes; The TG enzyme solution is prepared from TG enzyme and water, and the ratio of TG enzyme and wa...

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Abstract

The present invention discloses a regulating multi-layer beef pie processing method which comprises the following processing steps: 1) ingredients are blended; 2) fine trimmed beef knuckle is taken and cut into blocks with a length of 3-5 cm and the fine beef is minced into fine beef stuffing with a diameter of not more than 6 mm using a mincing machine; 3) the mixture of the blocks and the stuffing and the ingredients are stirred together; 4) the stirred raw materials are put into casings using a filling machine; 5) the filled casings are put into a refrigeration storage at -35 DEG C to conduct quick-freezing and shaping; 6) the shaped materials are thawed to -2 to -5 DEG C and the thawed materials are sliced; 7) the sliced raw material beef slice is subjected to slice pressing using a press molding machine at a pressure of 0.4 MPA; 8) the pressed material is quick-frozen and sawed into slices; and 9) the sawed slices are packaged. The prepared regulating multi-layer beef pie by the processing method is good in layering effect, no adhesion occurs between layers and a complete product can be formed.

Description

technical field [0001] The invention relates to the technical field of meat food processing, in particular to a processing method of prepared thousand-layer beef cake. Background technique [0002] Qian Xuesen, a famous scientist who called modern fast food "a great revolution in human history", proposed that fast food centers should be established in some big cities in my country to meet the dietary needs of the masses with high efficiency and low cost of large-scale operation, and to speed up the development of fast food. The pace of socialization of housework promotes the development of our country's economy. However, to this day, there is still a huge gap between the status quo of fast food and the requirements of the society in all aspects from product production to operation methods. Many people in the industry have proposed that fast food should take the road of standardization and industrialization. At present, fast food needs to develop from the experience of person...

Claims

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Application Information

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IPC IPC(8): A23L13/60
Inventor 刘胜利皇甫幼宇胡向远徐飞袁玉超郝修振
Owner 河南伊赛牛肉股份有限公司
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