Cleaning addition agent for cleaning beef bloodstain before making of beef broth

A cleaning aid and beef soup technology, which is applied in the field of food processing, can solve the problems of large water consumption, unsuitable for factory beef soup processing, and long time consumption, so as to achieve high safety in use, reduce cleaning water consumption, and shorten cleaning time Effect

Inactive Publication Date: 2017-12-08
安徽芈八子食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the cleaning method of beef blood stains mainly adopts soaking and rinsing. The blood stains are leached from the beef by soaking, and then the blood stains are removed by rinsing. However, this cleaning method has the problems of long time consumption and large water consumption, and is not suitable for industrialized beef. soup processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Preparation of cleaning aids: 20g hydroxypropyl starch-polyglutamic acid-mannitol, 10g microcrystalline cellulose-glycine, 1g poloxamer 188, 1g sodium alginate, 0.5g saffron gum, 0.05g Vitamin C powder is thoroughly mixed.

[0017] Preparation of hydroxypropyl starch-polyglutamic acid-mannitol: add deionized water dropwise to 5 g of polyglutamic acid under grinding until completely dissolved, and then add 5 g of hydroxypropyl starch and 0.1 g of sodium citrate after 5 minutes , continue to add deionized water dropwise under grinding until a paste with a mass water content of 65-70% is formed, heat up to a reflux state, keep stirring for 30 minutes, then add 2g mannitol and 0.2g rapeseed oil, continue to keep stirring in a reflux state 30min, the obtained mixture is sent to a spray dryer, and the particles obtained by drying are made into micropowder by an ultra-fine pulverizer, that is, hydroxypropyl starch-polyglutamic acid-mannitol is obtained.

[0018] Preparation o...

Embodiment 2

[0020] Preparation of cleaning aids: 10g hydroxypropyl starch-polyglutamic acid-mannitol, 5g microcrystalline cellulose-glycine, 1g poloxamer 188, 0.5g sodium alginate, 0.2g saffron gum, 0.05g g vitamin C powder is thoroughly mixed.

[0021] Preparation of hydroxypropyl starch-polyglutamic acid-mannitol: add deionized water dropwise to 10 g of polyglutamic acid under grinding until it is completely dissolved, and then add 10 g of hydroxypropyl starch and 0.2 g of sodium citrate after 5 minutes , continue to add deionized water dropwise under grinding until a paste with a mass water content of 65-70% is formed, heat up to a reflux state, keep stirring for 30 minutes, then add 3g mannitol and 0.3g rapeseed oil, continue to keep stirring in a reflux state 30min, the obtained mixture is sent to a spray dryer, and the particles obtained by drying are made into micropowder by an ultra-fine pulverizer, that is, hydroxypropyl starch-polyglutamic acid-mannitol is obtained.

[0022] Pr...

Embodiment 3

[0034]Utilize respectively embodiment 1, embodiment 2, comparative example 1, comparative example 2, the cleaning aids made in comparative example 3 to be used for the blood stain cleaning of 5kg of beef of the same batch, cleaning method is: beef is soaked in 10kg of clear water, after 15min Add 5g of cleaning aid, stir and dissolve, continue to soak for 15 minutes, then pour out the soaking water, and then rinse twice with 20kg of clean water, and set up a blank control example 4 that does not use cleaning aid, and measure its blood stain removal rate. The results are as follows: Table 1 shows.

[0035] Table 1 The cleaning aid made by the embodiment of the present invention is to the blood stain removal rate of beef

[0036] project

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PUM

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Abstract

The invention discloses a cleaning addition agent for cleaning beef bloodstain before making of beef broth, and relates to the technical field of food processing. The cleaning addition agent is prepared by mixing the following raw materials in parts by weight: 10-20 parts of hydroxypropyl starch-polyglutamic acid-mannitol, 5-10 parts of microcrystalline cellulose-glycine, 0.5-3 parts of a poloxamer 188, 0.5-3 parts of sodium alginate, 0.05-0.5 part of sesbania gum and 0.05-0.5 part of vitamin C powder. The cleaning addition agent can effectively eliminate beef bloodstain, the elimination rate is 99% or above, and based on the situations that the cleaning time is obviously shortened and the consumption of water for cleaning is reduced, the cleaning effect is guaranteed. The cleaning addition agent is non-toxic and harmless, in the rinsing process through the clean water, the cleaning addition agent can be rapidly removed, and the remaining rate of the cleaning addition agent on the beef is lower than 0.01%, so that the eating safety of the beef is guaranteed.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a beef blood-stained cleaning aid before beef soup is made. Background technique: [0002] Huainan is located on the south bank of the Huaihe River and adjacent to the bank of Huainan. It has four distinct seasons and rich products. It especially raises cattle and sheep. It also has its own unique processing of beef. The earth forms a unique local snack. Huainan beef soup brings the characteristics of Anhui cuisine into full play. Its taste is fresh, salty and spicy, which is also the biggest feature of Anhui cuisine. [0003] The main raw materials for making beef soup are beef bones and beef, and the blood of the beef needs to be cleaned before boiling. At present, the cleaning method of beef blood stains mainly adopts soaking and rinsing methods. The blood stains are leached from the beef by soaking, and then the blood stains are removed by rinsing. However, this cl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20
CPCA23V2002/00A23L5/27A23V2250/5118A23V2250/6418A23V2250/51084A23V2250/0618
Inventor 黄斌
Owner 安徽芈八子食品科技有限公司
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