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Processing method of quick-frozen beef balls

A processing method and technology of beef balls, applied in the direction of food science, etc., can solve the problems that the taste cannot meet people's requirements, the taste of meat balls is not delicious enough, and the meat balls are not tender enough, so as to achieve good beef tenderization, which is conducive to absorption. , Easy to chew and digest

Inactive Publication Date: 2017-08-25
广西乐业康辉生态养殖专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, meatball food has become a very common snack food in people's daily life, and there are many varieties, and meat also contains various elements necessary for the human body, but the production process of various meatballs circulating on the market is relatively simple , the main raw materials are not enough, the taste of the meatballs cooked, grilled or fried is not delicious enough, the texture of the meatballs is not tender enough, and the taste can no longer meet people's requirements. In addition, some quick-frozen meatballs are taken out after being frozen. When cooking, it is prone to cracking; therefore, it has become an urgent demand in the industry to develop a new product of quick-frozen meatballs with a delicate taste and good appearance after quick-frozen cooking

Method used

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  • Processing method of quick-frozen beef balls

Examples

Experimental program
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Effect test

Embodiment 1

[0032] (1) Making the inset:

[0033] Weigh the following raw materials by weight: 200 parts of pork belly, 6 parts of salt, 8 parts of soy sauce, 1 part of five-spice powder, 3 parts of garlic, 3 parts of ginger, and 0.1 part of fig protease; wash and mechanically beat the pork belly for 10 minutes, cut into Grind the meat into small pieces; mash the garlic and ginger into garlic paste and ginger paste respectively; mix all the above-mentioned filling materials together and marinate in a constant temperature room at 32-35°C for 20 minutes to obtain filling;

[0034] (2) Making the skin:

[0035] ① Beef pretreatment: After slaughtering healthy and live cattle, place them in a cooling room at a temperature of 0-4°C for 12 hours for acid discharge treatment; during acid discharge treatment, the humidity in the cooling room is 75-85%, and the ventilation speed is 3m / s. After the deacidification treatment, select the beef thigh meat, wash the blood, and cut into raw beef pieces...

Embodiment 2

[0046] (1) Making the inset:

[0047] Weigh the following raw materials by weight: 220 parts of pork belly, 7 parts of salt, 9 parts of soy sauce, 1 part of five-spice powder, 4 parts of garlic, 4 parts of ginger, and 0.1 part of fig protease; wash and mechanically beat the pork belly for 12 minutes, cut into Grind the meat into small pieces; mash garlic and ginger into garlic paste and ginger paste respectively; mix all the above-mentioned infilling ingredients together, and marinate in a constant temperature room at 32-35°C for 30 minutes to obtain the infill;

[0048] (2) Making the skin:

[0049] ① Beef pretreatment: After slaughtering healthy and live cattle, place them in a cooling room at a temperature of 0-4°C for 18 hours for deacidification treatment; during deacidification treatment, the humidity in the cooling room is 75-85%, and the ventilation speed is 3.5m / s. After the deacidification treatment, select the beef thigh meat, wash the blood, and cut into raw bee...

Embodiment 3

[0060] (1) Making the inset:

[0061] Weigh the following raw materials by weight: 250 parts of pork belly, 8 parts of salt, 10 parts of soy sauce, 2 parts of five-spice powder, 5 parts of garlic, 5 parts of ginger, and 0.2 part of fig protease; wash and mechanically beat the pork belly for 15 minutes, cut into Grind the meat into small pieces; mash the garlic and ginger into garlic paste and ginger paste respectively; mix all the above-mentioned infilling ingredients together, and marinate in a constant temperature room at 32-35°C for 35 minutes to obtain the incrustation;

[0062] (2) Making the skin:

[0063] ① Beef pretreatment: After slaughtering healthy and live cattle, place them in a cooling room at a temperature of 0-4°C for 24 hours for deacidification treatment; during deacidification treatment, the humidity in the cooling room is 75-85%, and the ventilation speed is 4m / s. After the deacidification treatment, select the beef thigh meat, wash the blood, and cut in...

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Abstract

The invention provides a processing method of quick-frozen beef balls, and belongs to the technical filed of meat product processing. The processing method of the quick-frozen beef balls comprises the following steps: (1), preparing tenderized streaky pork into meat paste so as to obtain stuffing; (2), draining acid from raw beef, injecting a tenderizing solution so as to tenderize the beef, and carrying out seasoning and marinating, wherein the tenderizing solution comprises 0.3-0.4% by mass concentration of fig protease, 0.01-0.02% by mass concentration of bacillus subtilis and 0.03-0.05% by mass concentration of tea polyphenols; and then, taking modified powder and tenderized minced beef as wrapper; and (3), preparing the beef balls by using the stuffing and the wrapper. A novel beef-ball product which is delicate in taste, good in shaping property and healthy for eating is obtained by the processing method by carrying out process improvements.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of meat product processing, in particular to a method for processing quick-frozen beef balls. [0003] 【Background technique】 [0004] At present, meatball food has become a very common snack food in people's daily life, and there are many varieties, and meat also contains various elements necessary for the human body, but the production process of various meatballs circulating on the market is relatively simple , the main raw materials are not enough, the taste of the meatballs cooked, grilled or fried is not delicious enough, the texture of the meatballs is not tender enough, and the taste can no longer meet people's requirements. In addition, some quick-frozen meatballs are taken out after being frozen. When cooking, it is prone to cracking; therefore, it has become a more urgent demand in the industry to develop a new product of quick-frozen meatballs with a delicate taste and good appearance aft...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40
CPCA23L13/62A23L13/40A23L13/428A23L13/46A23L13/48
Inventor 蒋家绪陈长军
Owner 广西乐业康辉生态养殖专业合作社