Beef granules and preparation method thereof
A technology for beef granules and beef, which is applied to the preservation of meat/fish with chemicals, food ingredients as color, and food ingredients as taste improvers, etc. Fatty acid supplemented beef grains and other problems, to achieve the effect of ideal gloss, extended shelf life, round and mellow taste
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Embodiment 1
[0038] A kind of beef preprocessing method, comprises the following steps:
[0039] (1) Soak
[0040] Take fresh beef, cut into pieces, soak in 0.1% citric acid water for 20-30 minutes, remove the blood, soak in 0.1% sodium bicarbonate aqueous solution for 20-30 minutes, remove the blood and impurities again, and drain;
[0041] (2) Ultrasonic treatment
[0042] Prepare the pickling liquid according to the following proportions: 100 parts of beef, 5 parts of lactic acid, 12 parts of citric acid, 0.2 parts of sodium bicarbonate, 0.5 parts of papain, 0.5 parts of ficin, 0.2 parts of transglutaminase, 1 part of potato starch, 10 parts of water, ultrasonic treatment is carried out during pickling, the ultrasonic parameters are as follows: 300W, 120kHz, ultrasonic time is 20 minutes;
[0043] (3) Dissolving 0.8 parts of zinc gluconate in hot water at 80-90°C to make a zinc gluconate saturated solution;
[0044] (4) Mix 1.5 parts of docosahexaenoic acid with 7 parts of olive oil ...
Embodiment 2
[0052] A kind of beef preprocessing method, comprises the following steps:
[0053] (1) Soak
[0054] Take fresh beef, cut into pieces, soak in 0.1% citric acid water for 20-30 minutes, remove the blood, soak in 0.1% sodium bicarbonate aqueous solution for 20-30 minutes, remove the blood and impurities again, and drain;
[0055] (2) Ultrasonic treatment
[0056] Prepare the pickling liquid according to the following proportions: 100 parts of beef, 5 parts of lactic acid, 12 parts of citric acid, 0.2 parts of sodium bicarbonate, 0.5 parts of papain, 0.5 parts of ficin, 0.2 parts of transglutaminase, 1 part of potato starch, 10 parts of water, ultrasonic treatment is carried out during pickling, the ultrasonic parameters are as follows: 300W, 120kHz, ultrasonic time is 25 minutes;
[0057] (3)-(10) are the same as embodiment 1.
Embodiment 3
[0059] A kind of beef preprocessing method, comprises the following steps:
[0060] (1) Soak
[0061] Take fresh beef, cut into pieces, soak in 0.1% citric acid water for 20-30 minutes, remove the blood, soak in 0.1% sodium bicarbonate aqueous solution for 20-30 minutes, remove the blood and impurities again, and drain;
[0062] (2) Ultrasonic treatment
[0063] Prepare the pickling liquid according to the following proportions: 100 parts of beef, 5 parts of lactic acid, 12 parts of citric acid, 0.2 parts of sodium bicarbonate, 0.5 parts of papain, 0.5 parts of ficin, 0.2 parts of transglutaminase, 1 part of potato starch, 10 parts of water, ultrasonic treatment is carried out during pickling, the ultrasonic parameters are as follows: 300W, 120kHz, ultrasonic time is 30 minutes;
[0064] (3)-(10) are the same as embodiment 1.
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