Beef seasoning and production method of seasoned beef

A production method and seasoning technology, applied in the field of prepared meat, can solve the problems of loss of beef flavor and old taste, and achieve the effects of unique flavor, fresh and tender meat, and long shelf life

Inactive Publication Date: 2016-06-29
FUJIAN YAMING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The pepper-flavored beef tenderloin made by the above method only has the flavor of pepper, but loses the original flavor of beef, and the taste is relatively old

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A production method for conditioning beef, comprising the steps of:

[0046] Step 1. Cut Niu Lin into strips after thawing. After thawing, the center temperature of Niu Lin is 2°C;

[0047] Step 2. Mix the beef seasoning with the chopped beef. The beef seasoning is obtained by grinding the following raw materials by weight in a colloid mill: 0.5 part of sodium pyrophosphate, 0.5 part of sodium hexametaphosphate, sodium tripolyphosphate 0.5 parts, 0.3 parts of 5'-flavored nucleotide disodium, 1 part of yeast extract, 2 parts of D-isoascorbic acid, 1 part of oyster sauce, 5 parts of beef extract, 15 parts of dark soy sauce, 1800 parts of soybean protein and ice 25,000 parts of water, and vacuum tumbling for 30 minutes under the conditions of -0.02MPa, 4°C, and 2 r / min, then stop for 30 minutes, add 40,000 parts by weight of ice water and 4,000 parts by weight of modified starch, continue tumbling for 20 minutes, and then stop for 30 minutes. After marinating, the central...

Embodiment 2

[0051] A production method for conditioning beef, comprising the steps of:

[0052] Step 1. Cut Niu Lin into strips after thawing. After thawing, the center temperature of Niu Lin is 2-3°C;

[0053] Step 2. Mix the beef seasoning with the chopped beef. The beef seasoning is obtained by grinding the following raw materials by weight in a colloid mill: 1 part of sodium pyrophosphate, 1 part of sodium hexametaphosphate, sodium tripolyphosphate 1 part, 0.5 parts of 5'-flavored nucleotide disodium, 3 parts of yeast extract, 2.16 parts of D-isoascorbic acid, 2 parts of oyster sauce, 10 parts of beef extract, 20 parts of dark soy sauce, 2000 parts of soybean protein and ice 30,000 parts of water, vacuum tumbling for 30 minutes at 0.03 MPa, 5°C, and 2 r / min, then stop for 30 minutes, add 40,000 parts by weight of ice water and 4,000 parts by weight of modified starch, continue to tumbling for 20 minutes, then stop for 30 minutes to marinate At the end of the process, the central temp...

Embodiment 3

[0057] A production method for conditioning beef, comprising the steps of:

[0058] Step 1. Cut Niu Lin into strips after thawing. After thawing, the center temperature of Niu Lin is 3°C;

[0059] Step 2. Mix the beef seasoning with the cut beef. The beef seasoning is obtained by grinding the following raw materials by weight in a colloid mill: 1.5 parts of sodium pyrophosphate, 1.5 parts of sodium hexametaphosphate, sodium tripolyphosphate 1.5 parts, 0.7 parts of 5'-flavored nucleotide disodium, 5 parts of yeast extract, 3 parts of D-isoascorbic acid, 3 parts of oyster sauce, 15 parts of beef extract, 25 parts of dark soy sauce, 2200 parts of soybean protein and ice 35,000 parts of water, vacuum tumbling for 30 minutes at 0.09 MPa, 6°C, and 2 r / min, then stop for 30 minutes, add 40,000 parts by weight of ice water and 4,000 parts by weight of modified starch, continue to tumbling for 20 minutes, then stop for 30 minutes to marinate At the end of the process, the central temp...

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PUM

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Abstract

The invention provides a beef seasoning that makes the prepared conditioned beef taste fresh and tender, and has a unique flavor, including sodium pyrophosphate, sodium hexametaphosphate, sodium tripolyphosphate, 5'-taste nucleotide disodium, and yeast extract , D-erythorbic acid, oyster sauce, beef extract, dark soy sauce and soybean protein; the present invention also provides a production method of conditioning beef, the method comprises thawing Niu Lin and cutting into strips, beef seasoning and cutting The Niu Lin mixed with the Niu Lin was vacuum-tumbled and marinated; the marinated Niu Lin was sterilized; the sterilized Niu Lin was quick-frozen and frozen to obtain the finished beef product. The beneficial effects of the present invention are: the above-mentioned beef seasoning is mixed with thawed Niu Lin for tumbling, so that the obtained conditioned beef can retain the original fresh and tender taste of the beef while having a unique flavor, and make the meat fresh and tender. Attractive color and long shelf life.

Description

technical field [0001] The invention relates to the field of conditioned meat, in particular to a beef seasoning and a production method of conditioned beef. 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 personal skills ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L13/40A23L13/70A23L33/13A23L33/145A23L33/185
CPCA23V2002/00
Inventor 吴其明吴加明
Owner FUJIAN YAMING FOOD
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