A kind of preparation method of functional beef paste using bullfrog skeleton as raw material

A production method and beef sauce technology are applied in the functions of food ingredients, food ingredients as taste improvers, food ingredients and other directions, which can solve problems such as non-disclosure, and achieve the effects of preventing arteriosclerosis, rich beef flavor, and tender meat.

Active Publication Date: 2019-12-24
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no relevant research report on the method of processing functional beef paste using bullfrog skeleton as raw material in China

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for making functional beef paste using bullfrog skeletons as raw materials, comprising pretreatment of bullfrog skeletons, selecting beef ingredients, marinating, frying, seasoning seasoning, cooling and packaging, sterilizing and cooling, and the specific steps are as follows:

[0023] (1) Preparation of enzymatic hydrolyzate of bullfrog skeleton

[0024] Boil the bullfrog skeleton in boiling water for 18 minutes, remove the residue on the surface, and wash; place the matured bullfrog skeleton evenly on a sieve, and bake in a drying room at a temperature of 58°C for 12 hours until the bullfrog Skeleton moisture content is 7wt%; Then the bullfrog skeleton of oven dry is carried out ultra-fine pulverizing, and control particle size is 90 orders, obtains bullfrog skeleton powder; 30Kg bullfrog skeleton powder and 100Kg pH value are 10 25mM sodium hydroxide solution pour Mix evenly in a jacketed pot, turn on the steam and heat up to 50°C to maintain a constant tem...

Embodiment 2

[0036] A method for making functional beef paste using bullfrog skeletons as raw materials, comprising pretreatment of bullfrog skeletons, selecting beef ingredients, marinating, frying, seasoning seasoning, cooling and packaging, sterilizing and cooling, and the specific steps are as follows:

[0037] (1) Preparation of enzymatic hydrolyzate of bullfrog skeleton

[0038] Boil the bullfrog skeleton in boiling water for 15 minutes, remove the residue on the surface, and wash; place the matured bullfrog skeleton evenly on a sieve, and bake in a drying room at a temperature of 55°C for 15 hours until the bullfrog Skeleton moisture content is 5wt%; Then the bullfrog skeleton of oven dry is carried out superfine powder, and control particle size is 80 orders, obtains bullfrog skeleton powder; The 25mM sodium hydroxide solution that 30Kg bullfrog skeleton powder and 100Kg pH value are 10 are poured Mix evenly in a jacketed pot, turn on the steam and heat up to 50°C to maintain a con...

Embodiment 3

[0050] A method for making functional beef paste using bullfrog skeletons as raw materials, comprising pretreatment of bullfrog skeletons, selecting beef ingredients, marinating, frying, seasoning seasoning, cooling and packaging, sterilizing and cooling, and the specific steps are as follows:

[0051] (1) Preparation of enzymatic hydrolyzate of bullfrog skeleton

[0052] Boil the bullfrog skeleton in boiling water for 20 minutes, remove the residue on the surface, and wash; place the matured bullfrog skeleton evenly on a sieve, and bake in a drying room at 60°C for 10 hours until the bullfrog Skeleton moisture content is 8wt%; Then the bullfrog skeleton of oven dry is carried out ultra-fine pulverization, and control particle size is 100 orders, obtains bullfrog skeleton powder; 30Kg bullfrog skeleton powder and 100Kg pH value are 10 25mM sodium hydroxide solution pour Mix evenly in a jacketed pot, turn on the steam and heat up to 50°C to maintain a constant temperature, add ...

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PUM

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Abstract

The invention discloses a production method of a functional beef sauce using bullfrog skeleton as a raw material. The production method comprises: using bullfrog skeleton as a raw material, aging, carrying out ultrafine crushing treatment, and carrying out enzymolysis with alkaline protein powder, flavor protease and papain to obtain a bullfrog skeleton enzymolysis product; carrying out beef selection, and sousing; uniformly mixing the soused beef and the bullfrog skeleton enzymolysis product according to a weight ratio of 5:1, and frying; carrying out stirring seasoning on the fried beef and the bullfrog skeleton enzymolysis product; and cooling, packaging, sterilizing, and cooling to obtain the product. According to the present invention, the obtained product is rich in chondroitin sulfate and proteins, has effects of rheumatism treatment, arthritis treatment, atherosclerosis and thrombosis prevention and the like, and further has characteristics of rich beef aroma, tender and juicy taste, significant cuminum cyminum l aroma, and moderate spicy taste.

Description

technical field [0001] The invention belongs to the technical field of comprehensive utilization of by-products of food processing, and in particular relates to a method for preparing functional beef paste using bullfrog skeletons as raw materials. Background technique [0002] Beef is a low-fat, high-protein functional meat that can improve the body's ability to resist disease. It is especially suitable for people who are growing and developing, after surgery, and after illness to supplement blood loss and repair tissues. Beef has the functions of invigorating the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. But the beef sauce made from beef as the main raw material has a single function. [0003] As early as the end of the last century, the domestic bullfrog large-scale breeding technology has been popularized. In recent years, the number of artificially bred...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L13/60A23L13/40A23L27/26A23L27/20A23L33/00A23L13/20
CPCA23V2002/00A23V2200/16A23V2200/30A23V2200/306A23V2200/326A23V2250/204
Inventor 曹锦轩潘道东孙杨赢曾小群
Owner NINGBO UNIV
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