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

Beef paste and preparation method thereof

A beef sauce and beef technology, which is applied in the direction of food science, can solve the problems of incomplete nutritional components, high requirements for the uniformity of trace component addition, lack of trace element supplement and unsaturated fatty acid supplement products, etc. Popularization and application, simple process, and the effect of adding uniformity

Inactive Publication Date: 2017-07-14
山东如康清真食品有限公司
View PDF6 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] The problem to be solved by the present invention is: because there are still some problems to be solved urgently in the production of beef sauce products at present, such as incomplete nutritional components, lack of trace element supplement type and unsaturated fatty acid supplement type products, the reason is that this type of Products have high requirements on the uniformity of trace ingredients added. When the addition is uneven, it is impossible to accurately calculate and control the total intake of the trace ingredients by the human body. However, due to the limitations of the existing production process conditions, in order to achieve trace It is still very difficult to add ingredients evenly, so it is difficult to see trace element supplementation and unsaturated fatty acid supplementation beef sauce products 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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Beef paste and preparation method thereof
  • Beef paste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A beef sauce made from the following ingredients by weight:

[0051] Beef 60; Vegetable Oil 40; Protein Isolate 2; Starch 5; Zinc Gluconate 0.6; Docosahexaenoic Acid 1; Yeast Extract 0.5; Onion Powder 2; Olive Oil 6; Salt 0.8; White Sugar 1; Ginger Powder 0.5 ; Cinnamon powder 0.5; Sichuan pepper powder 0.6; Chili powder 0.5; Garlic powder 0.5; Pepper powder 0.6; MSG 0.2; Spices 0.1; Phosphate 0.3; Transglutaminase 0.1; D-isoascorbic acid 0.1.

[0052] The preparation method is as follows:

[0053] (1) Divide the fresh beef into neat strips, wash, soak, remove surface dirt and drain;

[0054] (2) Dissolve zinc gluconate in hot water at 80°C to make a saturated solution of zinc gluconate;

[0055] (3) Mixing docosahexaenoic acid with olive oil and then stirring to obtain a mixed oil component;

[0056] (4) Put the drained beef into the injection machine evenly, set the distance of each needle to 1cm, inject the saturated solution of zinc gluconate and the mixed oil into the beef s...

Embodiment 2

[0062] A beef sauce made from the following ingredients by weight:

[0063] Beef 80; Vegetable Oil 60; Protein Isolate 5; Starch 8; Zinc Gluconate 1.3; Docosahexaenoic Acid 2; Yeast Extract 0.8; Onion Powder 4; Olive Oil 8; Salt 1.0; White Sugar 2; Ginger Powder 0.8 Cinnamon powder 0.8; pepper powder 1.0; chili powder 0.8; garlic powder 0.8; pepper powder 0.8; monosodium glutamate 0.5; spices 0.2; phosphate 0.5; transglutaminase 0.2; D-isoascorbic acid 0.2.

[0064] The preparation method is as follows:

[0065] (1) Divide fresh beef into neat strips, wash, soak, remove surface dirt and drain;

[0066] (2) Dissolve zinc gluconate in hot water at 90°C to make a saturated solution of zinc gluconate;

[0067] (3) Mixing docosahexaenoic acid with olive oil and then stirring to obtain a mixed oil component;

[0068] (4) Put the drained beef into the injection machine evenly, set the distance of each needle to 1cm, inject the saturated solution of zinc gluconate and the mixed oil components i...

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 the fields of foods and food processing, in particular to beef paste and a preparation method thereof. The beef paste is prepared from the following raw materials of beef, vegetable oil, isolated protein, starch, zinc gluconate, docosahexaenoic acid, a yeast extract, onion powder, olive oil, table salt, white granulated sugar, ginger powder, ground cinnamon, pricklyash peel powder, chili powder, garlic powder, pepper powder, gourmet powder, spices, phosphates, transglutaminase and D-isoascorbic acid, and is prepared through the technologies of treatment of the raw materials, injection, superfine comminution, mixing, decoction, and the like. Through the technology, zinc and the docosahexaenoic acid can be uniformly added to the beef paste, and through the edible amount of the beef paste, the total absorption amount of the zinc and the docosahexaenoic acid by human bodies can be accurately calculated and controlled; and finally, the purpose of reasonably complementing the zinc and the docosahexaenoic acid is realized.

Description

Technical field [0001] The invention relates to the field of food and food processing, in particular to a beef sauce and a preparation method thereof. Background technique [0002] Meat sauce products refer to seasonings with different meat flavors made from various meats as the main raw materials. Among them, beef sauce refers to beef flavored seasonings made with beef as the main raw material through different processes. Beef sauce can be used as a seasoning condiment for food cooking, and it is also an indispensable condiment on the family table of the common people. It can be eaten directly. [0003] Regarding the production and processing of beef sauce products, the following methods are often used in food companies. [0004] The invention patent CN201610240367.X "A double eggplant beef sauce and its preparation method" discloses a double eggplant beef sauce, which is made with beef, tomato and eggplant as main ingredients and added with various seasonings. [0005] The inventio...

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): A23L27/60A23L13/10A23L13/40A23L13/70A23L33/12A23L33/16
Inventor 曹晨张涛
Owner 山东如康清真食品有限公司
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