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Snowflake beef processing method

A processing method, snowflake-shaped technology, applied in the field of snowflake-shaped beef processing, can solve the problems of not being able to cook steak, beef aroma, injection difficulties, etc., to improve the fat content of beef, solve the lack of beef aroma, and simple operation convenient effect

Inactive Publication Date: 2016-03-30
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

The problem that exists is: 1, inject at normal temperature, the state of emulsion can be affected by temperature and change, cause the injection amount that is difficult to control emulsion, make the fat distribution of injection; 2, after injecting emulsion, will form beef tendon The cell membrane of fibroblasts dissolves, causing the beef to lose tendon fibers, and the taste and taste will also be affected; 3. Containing salad oil makes the flavor of beef light; 4. It is difficult to lock the water during thermal processing, and it cannot be used for steak; 5. , the disadvantage that the beef flavor is not strong during processing
The problem that exists is: artificial fat additive content is many, has changed the taste of original beef, and beef is not strong in the process of processing, and the beef taste after cooking is poor; The beef storage time that injects artificial fat is also limited
[0005] Chinese invention patent discloses a kind of application number is 200610047065.7 a kind of problem that the processing method of snowflake-shaped beef exists: 1, inject pure beef fat, do not refine, and pure beef fat is in solid state at 1~25 ℃, in actual processing Injection is difficult during the process, and the needle of the injection machine is damaged due to excessive injection pressure; 2. The problem of low injection rate; 3. The problem of insufficient beef flavor cannot be solved; 4. It is carried out by intersecting with the horizontal plane at 20-70 degrees Injection, difficult to operate, affects production efficiency during processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) To defrost the beef, choose 400 kg of frozen beef loin or Niu Lin or tail dragon steak or meat steak as raw material, use a thawing machine to thaw to the raw material temperature of 0°C, and remove the side for later use;

[0024] 2) Butter refining, the raw butter is crushed with a meat blender, put into the jacketed pot for refining, the steam pressure of the jacketed pot is controlled at 0.02MPA, the oil temperature is 120°C, and refined until it is clear; the butter is passed through 80 mesh stainless steel Refined butter is obtained by filtering through the filter screen; only 60-65 kg of refined butter can be refined for every 100 kg;

[0025] 3) Preparation of auxiliary materials: 1.12 kg of yeast extract, 1.12 kg of phosphate compound salt, 0.3 kg of sodium citrate, 2.3 kg of carrageenan, 1.16 kg of whole milk, 1.16 kg of whey powder, 5.71 kg of soybean protein isolate, sodium bicarbonate 2.34 kg, 1.34 kg of salt, 1.34 kg of sugar, 1.67 kg of monosodium glut...

Embodiment 2

[0031] 1) To defrost the beef, choose 400 kg of frozen beef loin or Niu Lin or tail dragon steak or meat steak as raw material, use a thawing machine to thaw the raw material to a temperature of 4°C, and remove the side for later use;

[0032] 2) Butter refining, the raw butter is crushed with a meat mixer, put into the jacketed pot for refining, the steam pressure of the jacketed pot is controlled at 0.03MPA, the oil temperature is 130°C, and it is refined until it is clear; the butter is passed through two layers of sand Cloth filter to obtain refined butter for use; every 100 kg can only refine 60-65 kg of refined butter;

[0033] 3) Preparation of auxiliary materials: 1.12 kg of yeast extract, 1.12 kg of phosphate compound salt, 0.3 kg of sodium citrate, 2.3 kg of carrageenan, 1.16 kg of whole milk, 1.16 kg of whey powder, 5.71 kg of soybean protein isolate, sodium bicarbonate 2.34 kg, 1.34 kg of salt, 1.34 kg of sugar, 1.67 kg of monosodium glutamate, 0.56 kg of roast bee...

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PUM

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Abstract

The invention discloses a snowflake beef processing method. The processing method comprises technological steps as follows: a frozen beef raw material is unfrozen; beef tallow is refined; an auxiliary material and an injection are prepared; the raw material is subjected to injection and then is cooled; and snowflake beef is obtained after quick freezing. With the adoption of the method, efficient industrial and standardized production of the snowflake beef is realized, the quality stability is improved, and unification of product taste is guaranteed; the injection containing the refined beef tallow is injected into the beef, so that the fat content, the taste, the flavor and the hot-processing property of the beef are improved.

Description

technical field [0001] The invention relates to the technical field of meat food processing, in particular to a processing method of snowflake beef. Background technique [0002] Beef fat is deposited between the muscle fibers, forming distinct red and white, marble-like beef. We call this type of beef snowflake beef, and it is also called marbled beef at home and abroad. This type of beef is rich in nutrients , strong aroma, soft taste, fresh and tender, easy to chew and swallow, it is a high-grade beef suitable for both Chinese and Western food. However, only a few parts such as the upper brain and eye flesh can be produced, and the output of each cow is very small, and the market is in short supply. Kazala (1997) believed that in order to ensure the palatability of beef, the fat of beef should be kept not less than 3%, otherwise the taste will be extremely bad, and about 62.3% of beef fat content is less than 3%, which belongs to the category of extremely bad taste , wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10
Inventor 刘胜利皇甫幼宇胡向远徐飞袁玉超郝修振
Owner 修武县伊赛牛肉有限公司
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