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Modified beef and production method thereof

A production method and beef technology, applied in the functions of food ingredients, food science, application, etc., can solve problems such as loss of beef flavor and old taste, and achieve the effects of unique flavor, fresh and tender meat, and improved yield.

Inactive Publication Date: 2016-09-07
PUTIAN CHENGXIANG DISTRICT CHENGWEI FOOD CO LTD
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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

[0039] 1. Process flow

[0040] Specification slicing—>natural thawing—>(seasoning)—>tumbling—>weighing and packing—>pressing and packing, quick freezing—>packing and packing—>warehouse of finished products

[0041] 2. Operating procedures

[0042] 2.2 Specification slice

[0043] 2.2.1 Use a bone sawing machine to saw the section of the bulk Niulin raw material, and the section is required to be (40*60) mm.

[0044] 2.2.2 Put the sawed Niu Lin raw material into a slicer and slice it with a thickness of 4 to 5 mm.

[0045] 2.2.3 Natural thawing

[0046] 2.3.1 Place the tank containing beef slices in the specified thawing area to thaw.

[0047] 2.3.2 Let the beef slices thaw naturally in the tank.

[0048] 2.3.3 Do not marinate until the beef slices are completely thawed.

[0049] 2.4 Tumbling

[0050] 2.4.1 The seasoning required according to the ratio of 700-800 kg of beef, 6.5-7.5 kg of salt, 0.7-0.8 kg of sugar, 0.3-0.4 kg of monosodium glutamate, 2-4 kg of super fla...

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PUM

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Abstract

The invention provides modified beef. The modified beef is prepared from 700-800 parts by weight of beef, 6.5-7.5 parts by weight of table salt, 0.7-0.8 parts by weight of white granulated sugar, 0.3-0.4 parts by weight of monosodium glutamate, 0.7-0.8 parts by weight of black pepper, 0.3-0.4 parts by weight of sodium bicarbonate, 1-1.2 parts by weight of sodium diacetate, 5-5.5 parts by weight of meat tenderizer powder, 1.5-2.5 parts by weight of carrageenan, 3-4 parts by weight of a caramel color pigment, 10-20 parts by weight of soybean protein, 30-40 parts by weight of starch and 400-450 parts by weight of water. The invention also provides a production method of the modified beef. The preparation method comprises mixing table salt, white granulated sugar, black pepper, carrageenan, meat tenderizer powder and thawy topside according to a certain ratio and carrying out vacuum rolling so that the modified beef retains the original beef tender taste and has a unique flavor, fresh and tender meat quality, an attractive color and a long shelf life.

Description

technical field [0001] The invention relates to the technical field of conditioned meat processing, in particular to conditioned beef and a production method thereof. 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 persona...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCA23V2002/00A23V2200/30
Inventor 徐智勇苏清雄郭德雄
Owner PUTIAN CHENGXIANG DISTRICT CHENGWEI FOOD CO LTD
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