Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Process for producing food combined with beef and tendon

A beef and food technology, which is applied in the technological field of producing glutinous and flowered beef food, achieves the effects of convenient storage, filling gaps and delicious taste

Inactive Publication Date: 2017-05-03
重庆钟无极食品有限公司
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Beef is very popular with consumers because of its rich nutrition, so the processing methods related to beef are also emerging in an endless stream, but the combination of beef and beef tendon to make food has not yet appeared on the market

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: get beef 90kg, beef rib 320kg, make according to the following process steps:

[0040] The first step: making tendons

[0041] (1) Wash the beef ribs, remove impurities, and soak the beef ribs with clean water for 12 hours;

[0042] (2) Put the soaked beef ribs into the container and add water. The water should be submerged. After boiling, cook for 25 minutes, then take it out, put it into the container, add 0.7kg of plant spices and 1.2kg of sodium nitrite and marinate for 28 hours;

[0043] (3) Boil the marinated beef ribs in boiling water for 4 minutes, then take out and add 6kg of salt, 9kg of seafood sauce, 5kg of light soy sauce, and 6kg of sugar, and boil in boiling water for 28 minutes;

[0044] (4) Classify and select, put the cooked beef gluten and edible soybean oil 40kg into the roller kneader and mix well;

[0045] Step Two: Make the Beef Slices

[0046] (1) Wash the beef with clean water, then soak for 10 hours,

[0047] (2) Boil the soak...

Embodiment 2

[0055] Embodiment 2: get 100kg of beef, 330kg of beef ribs, make according to the following process steps:

[0056] The first step: making tendons

[0057] (1) Wash the beef ribs, remove impurities, and soak the beef ribs with clean water for 15 hours;

[0058] (2) Put the soaked beef ribs into the container and add water, the water is subject to submersion, boil for 40 minutes after boiling, then take it out, add 2.1kg of plant spices and 1.8kg of sodium nitrite into the container and marinate for 35 hours;

[0059] (3) Boil the marinated beef ribs in boiling water for 5 minutes, then take out and add 5kg of salt, 8kg of seafood sauce, 4kg of light soy sauce, and 8kg of sugar, and then boil in boiling water for 35 minutes;

[0060] (4) Classify and select, put the cooked beef ribs and edible peanut oil 45kg into the roller kneader and mix well;

[0061] Step Two: Make the Beef Slices

[0062] (1) Wash the beef with clean water, then soak for 15 hours,

[0063] (2) Boil th...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a production process of a food, specifically to a process for producing a food combined with beef and tendon. The food comprises raw materials of beef and tendon. The process includes three steps: a step one including (1) soaking beef tendon with clear water, (2) boiling the soaked beef tendon with clear boiling water, taking the obtained beef tendon out, and preserving the obtained beef tendon with plant spices and sodium nitrite, (3) boiling the preserved beef tendon with clear boiling water, taking the obtained beef tendon out, and adding salt, seafood sauce, light soy sauce, and white sugar for secondary boiling, and (4) putting the well-boiled beef tendon and edible vegetable oil in a kneading machine for uniform mixing; a step two including (1) soaking raw beef, (2) boiling the raw beef with clear boiling water, and (3) removing dirt, dirty blood, fat and fascia, and slicing the obtained beef; and a step three including (1) attaching the tendon and beef according to a ratio, wherein the tendon alternates with the beef, (2) performing vacuum-pumping, bagging and sealing, (3) carrying out high-temperature high-pressure sterilization, and (4) performing arrangement, moulding, bagging and cooling. The process has the advantage that beef and tendon are made into a delicious food combined with beef and tendon. The food is convenient to store, fills the blank of food of such kind, and is suitable for people of all ages.

Description

technical field [0001] The invention relates to a food processing method, in particular to a process for producing tendon beef food. Background technique [0002] The beef plate tendon grows on the back of the cow, and it is the two main tendons on the back of the cow that connect the muscles of the whole body. Because of its hard texture, difficult cooking, rare quantity, difficult collection and high price, it is generally discarded. Since there is barbecue in the market, beef gluten has appeared on our table in large quantities. Banjin as a dish originated in South Korea. The world-famous Korean barbecue uses beef gluten as the main raw material. It was later spread to the Northeast. The industrious Koreans developed it into a snack food. The unique fibrous structure of the gluten makes it taste abnormal. The delicious taste is chewy and melts into slag, and soon became popular in the three northeastern provinces. [0003] Beef is very popular with consumers because of...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/70A23L13/00
Inventor 杨勇钟小兵
Owner 重庆钟无极食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com