Flavored beef patty and preparation method thereof

A beef patty and flavor technology, applied in the directions of bacteria, Lactobacillus, food science, etc. used in food preparation, can solve the problems of unclear fermentation microorganisms, easy contamination in the fermentation process, and difficulty in guaranteeing the fermentation flavor, so as to promote dissolution and improve meat quality. Soft and delicate, the effect is conducive to flavor quality

Active Publication Date: 2020-01-17
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Fermented beef patties are generally obtained by using pickling agents, which are naturally fermented in two steps at room temperature, first dry-cured and then wet-cured. Because the fermentation microorganisms are not clear, the fermentation process is easy to pollute, and the fermentation flavor is difficult to guarantee

Method used

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  • Flavored beef patty and preparation method thereof
  • Flavored beef patty and preparation method thereof
  • Flavored beef patty and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of fermented fat of the present invention is prepared by the following preparation method:

[0038] (1) Pretreatment: Wash the required knives, pots, chopping boards, beakers and other utensils with boiling water for later use; wash the fat fat to remove blood stains, hair stains and impurities, and then blanch in hot water at 80°C for 30 seconds , take it out and cool it to room temperature; then put it in the freezer at -18°C for 60 minutes to make the fat fat into a slightly frozen state, and cut the fat fat into 0.5cm 3 sized diced particles.

[0039] (2) Take 300 g of the pretreated fat, add 3 ml of white wine (the alcohol content of the white wine is 53 degrees), and mix evenly with 4.80 g of salt to obtain a fermentation substrate.

[0040] (3) Divide the above-mentioned fermentation substrate into three parts on average, and inoculate 1 ml of fermentation broth 1, fermentation broth 2, and fermentation broth 3 respectively to obtain a mixture. Fermentat...

Embodiment 2

[0049] A flavor beef cake of the present invention, comprising beef and fermented fat A1, wherein the mass ratio of beef and fermented fat is 8:2; also includes 40wt% of water, 0.01wt% of sodium nitrite, 0.04wt% of TG enzyme, the salt of 1wt%, the sugar of 0.5wt%, the monosodium glutamate of 0.25wt%, the starch of 4wt%, the protein powder of 1wt%, the mashed potato of 4wt% (percent sign represents accounting for the total mass of beef and fermented fat percentage content).

Embodiment 3

[0051] A flavored beef cake of the present invention, comprising beef and fermented fat A1, wherein the mass ratio of beef and fermented fat is 7:3; also includes 40wt% of water, 0.01wt% of sodium nitrite, 0.04wt% of TG enzyme, the salt of 1wt%, the sugar of 0.5wt%, the monosodium glutamate of 0.25wt%, the starch of 4wt%, the protein powder of 1wt%, the mashed potato of 4wt% (percent sign represents accounting for the total mass of beef and fermented fat percentage content).

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Abstract

The invention discloses a flavored beef cake and a preparation method thereof, wherein the flavored beef cake includes beef and fermented fat, and the mass ratio of the beef to the fermented fat is 6.5:3.5-8:2. The preparation method comprises the steps of trimming the beef, grinding the meat, mixing ingredients, stirring, molding, cooking and cooling. By combining fermented fat with beef, the present invention endows the beef cake with special fat aroma, strong fermented sauce aroma, mellow aroma, ester aroma and other compound aromas, so that the prepared flavor beef cake has bright color, pure and moderate fermented taste, and sauce aroma. , mellow and obvious, taste smooth and tender, full of elasticity.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing a flavored beef patty and a flavored beef patty prepared by the preparation method. Background technique [0002] With the improvement of China's economic strength, people's diets are diversifying, and the convenience meat products that are popular in Western countries are becoming more and more popular among Chinese people. Beef patties have become an indispensable food for families and fast food in North America and Europe. Fermented meat products such as fermented sausages and beef patties are highly praised by European and American consumers, and they are recognized as high-end meat products. However, such fermented meat products have problems such as spoilage bacteria and pathogenic bacteria pollution in the raw meat during the fermentation process, long fermentation time, and high production costs. [0003] Beef patties are also loved by more and more c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L13/10A23L13/40
CPCA23V2400/175
Inventor 侯爱香李宗军戴奕杰李珂
Owner HUNAN AGRICULTURAL UNIV
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